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
5 cloves garlic, minced
¾ c. vinegar
3 ½ t. salt
3 1 ½ T. cilantro (I used 1 T. of dried)
Use right away or process in pint jars. (I got about 4.) Process for 15 minutes at sea level, adding more time if needed for high altitude.
Serve this delicious, zesty salsa with chips or on tacos.
Serving size is about 1/4 cup.