Thursday, October 18, 2012

Canning Salsa

Wear gloves when working with any sort of hot peppers!

Ingredients  To make about 12 quarts
  • 45 +/- plum (Roma) tomatoes, skinned and finely chopped 
  • 12 jalapeno peppers, finely chopped (to add some heat, leave some of the seeds in)
  • 6 small clove garlic, minced

  • 3 cup finely chopped onion- red works best
  • 3 cups chopped bell pepper- mixed
  • 6 tablespoons lime juice
  • 3 tablespoons salt
  • 1/2 cup sugar
  • 1 cup other mixed peppers- chili's, Anaheim's
  • 1 cup vinegar (can use apple cider or white)
  • Chili powder, Cumin, Pepper and Tabasco to taste

Bring it all to a boil in a large stock pot for about 1/2 an hour.
You can let it cool and run it through a processor to puree- but we like the chunks.
Hot pack using a wide mouth funnel. Wipe rims and place lids, screw on rings. Hot water bath in quarts for 55 min.  {See a current Blue Book for processing times.}

  • Salt the tomatoes and let them sit in a colander for a while to drain some of the juices. The salsa is still juicy, but not runny

This is one of those recipes that I kind of just go with what I have... and adjust as needed.
It always turns out just a little different.

Partied with:
and ~ other swanky stuff


  1. We do love us some salsa..and this one sounds great. :)

  2. Hi Cassidy,
    Your Salsa looks delicious! Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have a great weekend and come back soon!
    Miz Helen