Who doesn’t love homemade Salsa? We often have a pre dinner snack of salsa and tortilla chips, usually with a cold mug of beer. Here is an awesome Salsa recipe for you to try. Make a small batch to eat fresh or make a large enough batch to can some up to enjoy come Winter.
Salsa can be safely canned in a water bath – I usually put mine up in half pint jars. Perfect size for us and if we have company to enjoy it with us, I just open up another jar.
Here’s the water canner set up that we use here and we get a LOT of use from it. Some years I put up hundreds of jars of vegetables and soups. Graham loves canning stews and fish, so he often adds hundreds more jars to our cold room.
7 cups chopped tomatoes (about 6 lbs)
2 cups chopped onions
1 cup chopped green bell pepper
8 jalapeno peppers
3 gloves minced garlic
1 can tomato paste
3/4 cup white vinegar
1/2 cup chopped cilantro
1/2 tsp ground cumin
Coarsely chop all the veggies (I actually dice them quite small.) Remove seeds from peppers (Hah! that’s no fun – we throw a bunch of seeds in the pot too.) Combine all ingredients in a large stainless steel saucepan. Bring to a boil and boil gently, stirring occasionally, until it has the desired consistency.
Ladle into jars, wipe the rim, put on the seal and ring. Boil in a boiling water bath 20 minutes for pints (we do 25 minutes, because we are above 1000 ft elevation.)
This recipe makes 5 pint jars of salsa.
Remove from the canner and let jars sit for 24 hours. Don’t move them and keep the jars out of drafts. You can just put a towel over the jars if you need to.
Looking for non-GMO seeds to grow your own Salsa ingredients? Check these out…
Then, this winter, enjoy this salsa, I think you’ll like it!