Home Canning Salsa

By David Offutt • 14 years ago • Preservation & Canning

Since I have so many tomatoes, I decided to make some canned salsa.

The recipe is based on one from a colleague of mine. His salsa is always a hit in the office.

Tomato Salsa (Spicy)

Yield – 4 pints

Ingredients:

5 cups chopped peeled seed tomatoes
1 ½ cups roasted seeded long green chiles
½ cup finely chopped roasted jalapenos seeded and skinned (per taste)
3 chopped roasted Serrano peppers seeded and skinned (per taste)
4 cups chopped onions
1 cup bottled lemon juice
6 cloves garlic finely chopped
1 tablespoon ground cumin
1 tablespoon salt
1 teaspoon ground black pepper

Did you catch whta I forgot to lay out? That’s right, the onions.

Roast the peppers till they are charred. Place in a paper bag to steam and further loosen the skins.

While the peppers are charring, bring a pot of water to boil to blanch the tomatoes. Plunge the tomatoes a few at a time until the skins loosen, remove from pot and put in colandar. Repeat until done.

Peel, and seed the tomatoes and peppers. Chop them up. Put all ingredients into a large pot, bring to a boil. Reduce heat and simmer for 20 minutes.

Ladle hot salsa into pint jars , leaving 1/2″ headspace. Adjust lids and process in a boiling water canner 15 minutes. (at 0-1000 foot altitude). Adjust for your altitude.