I’ve been waiting for several years to use this recipe after tasting James’s aunt’s salsa that she’d canned. She joked that they had a “salsa garden”. Sounds good to me! If you’re new to canning, don’t be intimidated. It’s really easy to do water bath stuff. I’d recommend reading up on it a little beforehand, but as long as you follow the instructions, everything will probably turn out great. Zesty salsa is a great place to start!
Put everything in a big pot and let it cook down for 15 minutes.
5 lb. roma tomatoes, skinned (Others work too, but it will take longer to cook down.)
2 ½ c. chopped onion
¾ c. chopped non-spicy peppers (I used Anaheim.)
7 jalapenos, diced and seeded (Or not. Leave the seeds for more heat.)
5 cloves garlic, minced
¾ c. vinegar
3 ½ t. salt
3 ½ T. cilantro (I used 1 T. of dried)
Use right away or process in pint jars with 1/2 inch headspace. (I got about 4.)
Water bath canning: Process for 15 minutes at sea level, adding more time if needed for high altitude.
Pressure canning: Process for 10 minutes at the appropriate pressure for your altitude.
Serve this delicious, zesty salsa with chips or on tacos.
Find other canning recipes here.
Hirst Zesty Salsa With Canning Directions
- pressure canner
- water bath canner
- 4 pint jars
- 5 pounds Roma tomatoes or 7 1/2 pounds regular tomatoes
- 2 1/2 cups onion chopped
- 3/4 cup non-spicy peppers chopped
- 7 jalapenos diced and seeded
- 5 cloves garlic minced
- 3/4 cup vinegar
- 3 1/2 teaspoons salt
- 3 1/2 tablepoons cilantro fresh, chopped
- Cover the tomatoes with water and bring to a boil for a minute. Remove the skins and cut or crush the tomatoes.5 pounds Roma tomatoes
- Add the tomatoes to a large pot with the remaining ingredients. Cook Romas down for about 15 minutes. Regular tomatoes will take much longer, about an hour.2 1/2 cups onion, 3/4 cup non-spicy peppers, 7 jalapenos, 5 cloves garlic, 3/4 cup vinegar, 3 1/2 teaspoons salt, 3 1/2 tablepoons cilantro
- Fill clean pint jars and leave 1/2" headspace. For water bath canning, process for 15 minutes at sea level, adding more time for high altitude. For pressure canning, process for 10 minutes at the appropriate pressure for your altitude.
- Serve the finished salsa with chips or on tacos.