Prep Time: 30 minutes
Cooking Time: 40 minutes
Canning/Processing Time: 15 minutes
Total Time: 1 hour 25 minutes
Difficulty Level: Intermediate
Cuisine: Mexican-Inspired
Calories: Approximately 35 calories per serving (2 tablespoons)
Ingredients
- 10 cups peeled and chopped tomatoes
- 5 cups chopped onions
- 3 cups chopped green bell peppers
- 2 cups chopped jalapeño peppers (adjust to taste)
- 1 cup tomato paste
- 1 cup bottled lemon juice
- 8 cloves garlic, minced
- 2 tablespoons salt
- 1 tablespoon black pepper
- 2 tablespoons sugar
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon crushed red pepper flakes (optional)
- ½ cup chopped fresh cilantro
Equipment Needed
- Large stockpot
- Water bath canner
- 8 sterilized pint jars
- New canning lids and bands
- Jar lifter
- Funnel
- Clean kitchen towels
Instructions
Step 1: Prepare the Vegetables
Wash all vegetables thoroughly under cold running water. Peel the tomatoes by blanching them in boiling water for 30 to 60 seconds, then transferring them to an ice bath. Remove the skins and chop the tomatoes into small pieces.
Dice the onions, bell peppers, and jalapeños. Mince the garlic and chop the cilantro.
Step 2: Combine Ingredients
In a large stockpot, combine the chopped tomatoes, onions, peppers, garlic, tomato paste, lemon juice, salt, pepper, sugar, cumin, oregano, and red pepper flakes.
Stir well until all ingredients are evenly distributed.
Step 3: Cook the Salsa
Place the pot over medium-high heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to medium-low.
Simmer the salsa uncovered for 35 to 40 minutes, stirring frequently to prevent sticking. The mixture should thicken slightly while maintaining a chunky texture.
During the last 5 minutes of cooking, stir in the fresh cilantro.
Step 4: Prepare the Jars
While the salsa cooks, wash jars, lids, and bands with hot soapy water. Keep jars hot until ready to fill. Prepare your water bath canner according to the manufacturer’s instructions.
Step 5: Fill the Jars
Using a canning funnel, carefully ladle the hot salsa into the prepared jars.
Leave ½ inch of headspace at the top of each jar.
Remove any air bubbles by running a non-metallic utensil around the inside edges of the jars. Wipe the jar rims clean with a damp cloth.
Place lids on the jars and screw on the bands until fingertip-tight.
Step 6: Process the Jars
Place the filled jars into the water bath canner. Ensure the jars are covered by at least 1 inch of water.
Bring the water to a full rolling boil and process for 15 minutes.
Adjust processing times according to your altitude if necessary.
Step 7: Cool and Store
Carefully remove the jars using a jar lifter and place them on a towel-lined countertop.
Allow the jars to cool undisturbed for 12 to 24 hours.
Check the seals by pressing the center of each lid. If the lid does not flex up and down, the jar is properly sealed.
Store sealed jars in a cool, dark place for up to 12 months.
Recipe Tips
- Use paste tomatoes such as Roma tomatoes for a thicker salsa.
- Bottled lemon juice is recommended because it provides consistent acidity for safe canning.
- Adjust the heat level by increasing or decreasing the amount of jalapeños.
- For a smoother salsa, pulse the mixture briefly with an immersion blender before canning.
- Always use fresh ingredients for the best flavor and quality.
Serving Suggestions
This canned salsa is incredibly versatile and can be enjoyed in many ways:
- Serve with tortilla chips as an appetizer.
- Spoon over tacos, burritos, and quesadillas.
- Use as a topping for grilled chicken or fish.
- Mix into rice dishes for extra flavor.
- Add to scrambled eggs or breakfast burritos.
- Use as a base for soups and stews.
Storage Information
Shelf Life
Properly processed and sealed jars can be stored for up to 12 months in a cool, dark location.
Refrigeration
Once opened, refrigerate the salsa and consume within 7 to 10 days.
Freezing
This salsa may also be frozen in airtight containers for up to 6 months.
Common Questions
Why is lemon juice necessary?
Lemon juice increases the acidity of the salsa, making it safe for water bath canning and helping prevent bacterial growth.
Can I use different peppers?
Yes. You may substitute serrano peppers, poblano peppers, or other varieties, but maintain the overall quantity to preserve proper acidity levels.
Why did my salsa separate?
Separation is normal in homemade salsa. Simply shake the jar before serving or stir after opening.
Can I make the salsa spicier?
Absolutely. Add additional jalapeños, serranos, or crushed red pepper flakes to increase the heat level.
Nutrition Facts
Serving Size: 2 tablespoons
Servings Per Jar: Approximately 16
Amount Per Serving
- Calories: 35
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 120mg
- Total Carbohydrates: 8g
- Dietary Fiber: 1g
- Sugars: 5g
- Protein: 1g