zesty salsa (for canning)
Great consistency for a canned salsa.
prep time
1 Hr
cook time
1 Hr
method
Stove Top
yield
10 pint jars
Ingredients
- 4 cups tomatoes, peeled and chopped
- 1 1/4 cups green peppers, chopped
- 3/4 cup mixed hot peppers, chopped (red chiles, serranos, habaneros)*
- 6 to 12 - jalapeno peppers, chopped
- 3 - 29 oz. cans tomato sauce
- 2 cups onions, chopped
- 2 tablespoons chili powder
- 1 tablespoon oregano, dried
- 1 tablespoon cumin
- 3 tablespoons fresh cilantro, chopped
- 1 tablespoon garlic powder
- 1 tablespoon red pepper flakes
- 1 tablespoon salt
- 1 tablespoon sugar
- 10 - sterilized pint jars, with lids
How To Make zesty salsa (for canning)
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Step 1Prepare tomatoes - Place tomatoes into boiling water for 1 minute. Dip tomatoes into cold water to cool. Peel and chop.
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Step 2Place chopped tomatoes in large stock pot.
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Step 3Add remaining ingredients and mix well. Bring to a boil over medium heat.
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Step 4Reduce heat and simmer for 30 minutes.
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Step 5Spoon into hot sterilized jars. Wipe rims and secure lids and rings. Process for 15 minutes in a boiling water bath.
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Step 6Set on towel to cool. Check for seals.
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Step 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.
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Step 8Note -- 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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