Zesty Salsa (for canning)

RC :)

By
@rcrc

Great consistency for a canned salsa.


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Rating:

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Serves:

10 pint jars

Prep:

1 Hr

Cook:

1 Hr

Method:

Stove Top

Ingredients

4 c
tomatoes, peeled and chopped
1 1/4 c
green peppers, chopped
3/4 c
mixed hot peppers, chopped (red chiles, serranos, habaneros)*
6 to 12
jalapeno peppers, chopped
3 - 29 oz. can(s)
tomato sauce
2 c
onions, chopped
2 Tbsp
chili powder
1 Tbsp
oregano, dried
1 Tbsp
cumin
3 Tbsp
fresh cilantro, chopped
1 Tbsp
garlic powder
1 Tbsp
red pepper flakes
1 Tbsp
salt
1 Tbsp
sugar
10
sterilized pint jars, with lids

Directions Step-By-Step

1
Prepare tomatoes - Place tomatoes into boiling water for 1 minute. Dip tomatoes into cold water to cool. Peel and chop.
2
Place chopped tomatoes in large stock pot.
3
Add remaining ingredients and mix well. Bring to a boil over medium heat.
4
Reduce heat and simmer for 30 minutes.
5
Spoon into hot sterilized jars. Wipe rims and secure lids and rings. Process for 15 minutes in a boiling water bath.
6
Set on towel to cool. Check for seals.
7
* For less heat, adjust the amount of mixed hot peppers and replace with an equal amount of green peppers. Keep the amount of green peppers and hot peppers at 2 cups combined.
8
Note -- If making this when fresh tomatoes are out of season, use 2-28 oz. cans of petite diced tomatoes, undrained, and add up to an additional cup of water.

About this Recipe

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Mexican
Hashtags: #Hot Peppers, #salsa