I adapted the recipe for this salsa out of the Ball Complete Book of Home Preserving, on page 203 (Fresh Vegetable Salsa). I don’t like cumin or fresh cilantro, but otherwise I followed the recipe. The recipe doesn’t call for salt, so you may want to taste it before canning and adjust as needed.
Spicy Salsa
Ingredients:
- 7 cups chopped tomatoes*
- 2 cups chopped onion
- 1 cup chopped green bell peppers
- 8 Jalapeno peppers, seeded and finely chopped
- 1 head garlic, peeled and chopped
- 5.5 ounce can tomato paste
- ¾ cup white vinegar (5% acidity)
- ½ cup dried cilantro
- Sea salt to taste
Directions:
Add 5 pint canning jars to a canning pot. Fill jars with water, and the pot about halfway with water, bring to a near boil, then let simmer.
Add lids and rings to a small pot filled with water, bring to a simmer.
Add all ingredients in a large saucepan, bring to a boil over high. Reduce heat, simmer for 30 minutes. Taste for salt, adding if needed.
Drain jars into canning pot, place on a clean kitchen towel. Ladle the hot salsa into the bars, using a sterilized canning funnel. Leave a ½” headspace. Run a chopstick or canning bubble popper in each jar, add more salsa if there is room.
Dip a clean paper towel in hot water, then run around the top of each jar. Place a lid on each jar, then a band, screw on finger tight.
Turn canner up to high, place jars in water bath rack, lower rack into water. Water should cover by 1 – 2″, if not add a bit more from the other pot that held the rings. Bring to a rolling boil, covered, process for 20 minutes. Turn off the heat, let sit for 5 minutes with lid off. Carefully remove jars, placing on a clean dry kitchen towel to cool.
Once cooled, check again that seals are down (you should hear the Ping! as each one seals). Gently remove bands (wash, dry and store for your next project. While they look nicer on, if they have water inside from processing, they can rust. If you are giving away your canned items, you can always slip one back on), note on jar or lid what is in jar with a date. Store in a dry/cool/dark area and use within a year.
As always, if you ever go to use a canned item and the lid is not sealed anymore, or bulging, discard it immediately! (I have only ever lost one jar in all my canning, so don’t fret) If you are using a different brand of salsa mix, be sure to read their directions and to follow them.
Makes 4 to 5 pint jars.
*I use a variety of tomatoes. Salsa is a great way to use up lots of cherry tomatoes. I don’t peel my tomatoes. If I am using large ones, I do core. Small ones I do not.
