Salsa For Canning Recipe

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Salsa for Canning

Barbara Hartley

By
@barbsroom

I make this and my family really enjoys it. I add extra jalapenos or any hot peppers that I have on hand. You can adjust the heat level from mild to screaming hot this way.


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Serves:

Makes aprox. 7 pints.

Prep:

1 Hr

Cook:

1 Hr 15 Min

Ingredients

1 1/2 c
diced white onion
1/2 c
diced jalepeno peppers(seeded and membrane removed)
3 c
diced bell peppers
10 c
tomatoes(skinned, chopped and drained for about 15 minutes, then measure)
8 clove
garlic minced
1 1/2 c
white vinegar
2 1/2 tsp
oregano
1 1/4 Tbsp
chili powder
2 1/2 Tbsp
cumin
3 Tbsp
salt
1
18 ounce can of tomato paste

Directions Step-By-Step

1
Put all ingredients into a large size kettle EXCEPT for the tomato paste. Bring to a boil and simmer for 45 minutes or until veggies are done.
2
I do this half the time with the lid on and half with it off. Add the tomato paste, stir and watch closely so it doesn't burn.
3
Simmer until very hot again and put in sterilized jars. Fill to 1/4 inch from top. Hot water bath for 15 minutes. Start timing when the water bath returns to a boil.
ENJOY.

About this Recipe

Course/Dish: Salsas