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 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.
Serving size is about 1/4 cup.
