Bursting with fresh and vibrant flavors, this salsa is perfect for dipping tortilla chips, spicing up your tacos, or adding a zesty twist to your favorite dishes.
20tomatoesWe suggest using Roma tomatoes for a smoother salsa or beefsteak tomatoes for chunky.
10jalapenosgive or take for desired spiciness
3onions
4garlic cloves
3green peppers
3 carrots
3celery stalks
3canstomato paste12 oz cans; use more for a thicker salsa
4tbspsugar
4tbspsalt
1 1/2cupvinegar
2tspcumin
1tsppepper
Instructions
Boil tomatoes in a large kettle of water until peels start to come off.
Stop the boil and remove tomatoes. Remove remaining skins and return to empty kettle. For a smoother salsa, puree the tomatoes in a food processor before returning.
Chop all remaining vegetables or puree in a food processor.
Add all veggies and spices to the kettle and cook to desired consistency (approx. 30 minutes)
Pour the hot mixture into clean, sanitized canning jars, leaving ½ inch of headspace. Place lids on top of jars until finger tight.
Process prepared jars for 10 minutes in a boiling water bath canner with one inch of water over the jars.
Turn off the burner and leave in water for 5 additional minutes.
Remove from canner and cool on a rack or towel for 12 to 24 hours.
Notes
Please note: Calorie count is per jar - not serving.Additional notes:
Do not check the seal on the jars until 12 to 24 hours has past. Check the seal by gently tapping on the top of the lid. If the lid does not pop, it is sealed. If there is an air bubble and the lid pops, it is not sealed.
If your jar is not sealed, do not fret! It is still good to eat - just put it in the fridge and consume first!
This is a great introductory recipe for canning, so do not hesitate to give it a go even if you have never canned before.
Play with flavors! This recipe can easily be customized by playing with spices, adjusting the amount of peppers used and alternating the quantities of veggies.