Savory Salsa Recipe for Canning
User Reviews
5
Savory Salsa Recipe for Canning
Description
The preparation begins by simmering a large volume of peeled, chopped, and drained tomatoes with kosher salt, which seasons and helps break down the tomatoes. The tomatoes are then coarsely blended to preference with an immersion blender. Separately, a mixture of vinegar, lime juice, yellow onions, jalapenos, garlic, and cilantro is puréed and combined with the tomatoes in the pot alongside tomato sauce, tomato paste, cumin, and black pepper.
This mixture simmers for 30 minutes to an hour while stirring to prevent burning. The slow cooking helps meld flavors and reduces moisture, reaching a jam-like, thick salsa texture. The final product is poured hot into jars and processed for preservation. This salsa offers a spicy, tangy, and savory profile suitable as a versatile condiment for many dishes once opened.
Ingredients
- 25 cups tomato peeled, chopped, and drained
- 1/3 cup kosher salt
- 1 cup vinegar
- 1/4 cup lime juice
- 5 onion yellow, chopped
- 2 cup jalapeno pepper chopped (I like to use the canned jalapeno-- see notes above
- 18 garlic chopped (SO much easier to get the pre-peeled garlic cloves, cloves
- 3 cilantro remove stems, roughly chop, bunches
- 3 Tablespoons cumin
- 1 Tablespoon black pepper
- 45 ounces tomato sauce 3 cans
- 36 ounces tomato paste 3 cans
Instructions
- Place tomatoes and salt in a LARGE stock pot. Bring to a simmer.
- Using an immersion blender, coarsely blend until you reach your desired consistency (my kids don't like big chunks of tomato so we blend it pretty well)
- While tomatoes are boiling, combine vinegar, lime juice, onions, jalapenos, garlic, and cilantro in a blender and pulse until blended to desired consistency (you may have to do this in 2-3 batches). If you need liquid to help it blend, add some of the tomatoes from the stock pot.
- Add blended onion mixture to the stock pot and add remaining ingredients (add more salt to taste, if needed).
- Simmer for 30 minutes to 1 hour, stirring often (tomatoes burn easily so keep checking it).
- Pour into jars hot and process 30 minutes.
- Yields 9-12 quarts (18-24 pints)
Nutrition Information
Show DetailsNutrition Facts
Serving: 10quarts
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 63g | 21% |
| Protein | 14g | 28% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 4574mg | 191% |
| Potassium | 3184mg | 68% |
| Fiber | 16g | 64% |
| Sugar | 38g | 76% |
| Vitamin A | 7651IU | 153% |
| Vitamin C | 176mg | 196% |
| Calcium | 192mg | 19% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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