Canned Salsa

Name: Canned Salsa
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 12 pints
Cuisine: Mexican
Ingredients: 3 banana peppers; 3 sweet bell peppers; 3 sweet onions; 8 large tomatoes; 1 Tbsp garlic powder; 1/2 c white vinegar; 1 Tbsp chili powder; 2 Tbsp canning salt; 1 1/4 c tomato paste; 1 Tbsp crushed red pepper

By Dorene Nagy
@Letsbake1

This recipe was given to me last year by my dear friend, Eloise. I had never made Salsa before but had plenty of tomatoes for canning. She suggested I try to can some Salsa. I'm so glad she did. My family won't buy Salsa from the shelf anymore. It is delicious and not that hard.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

1 Comment

Serves:

12 pints

Prep:

40 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

3

banana peppers
3

sweet bell peppers
3

sweet onions
8 large

tomatoes
1 Tbsp

garlic powder
1/2 c

white vinegar
1 Tbsp

chili powder
2 Tbsp

canning salt
1 1/4 c

tomato paste
1 Tbsp

crushed red pepper
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How to Make Canned Salsa

Step-by-Step

Chop all ingredients (Peppers, Onions,and Tomatoes). I use a chopper that you put the pepper in and push down and it goes through a blade. Makes the perfect size for salsa.
Place all ingredients in a pot and bring to a boil. Simmer for 10 minutes. Have jars hot. Fill and seal and flip upside down for 2 or 3 minutes, then turn upright. Makes 12 pints. Pints that don't seal I reheat the salsa and jar without lid in microwave until very hot. Then seal and try again.

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