Homemade Salsa For Canning Recipe

Name: Homemade Salsa For Canning
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 lbs tomatoes (about 20, Hothouse work well,but combination of hothouse and Romas are my standard.); 6 anaheim chilies, diced; 4 poblano chiles, diced; 5 jalapeno chiles, diced; 3 serrano chilies, diced; 2 cups rough chopped yellow onions; 1 cup chopped fresh cilantro; 5 cloves garlic, minced; 1/2 cup white vinegar (5 % acidity); 1 tablespoon granulated sugar; 1 teaspoon salt; 1 teaspoon black pepper

Servings: persons

7 lbs tomatoes (about 20, Hothouse work well,but combination of hothouse and Romas are my standard.)
6 anaheim chilies, diced
4 poblano chiles, diced
5 jalapeno chiles, diced
3 serrano chilies, diced
2 cups rough chopped yellow onions
1 cup chopped fresh cilantro
5 cloves garlic, minced
1/2 cup white vinegar (5 % acidity)
1 tablespoon granulated sugar
1 teaspoon salt
1 teaspoon black pepper

1
**Weargloves or cut chiles under cold running water, leave the seeds if you want, chile pepper heat comes from a vein in the flesh of the chile not the seeds.
2
Peel, seed and chop tomatoes.
3
I leave the tomatoes in large chunks for a chunkier salsa.
4
You can plunge the tomatoes into boiling water for about 30 seconds then run under cold water to make peeling easier.
5
Place chopped tomatoes into a colander to drain for 30 minutes.
6
You will want about 14 cups of chopped tomatoes.
7
Chop chiles.
8
Remove seeds.
9
You want about 4 cups total chopped peppers.
10
Set aside.
11
Chop onions, mince garlic and chop cilantro.
12
Place tomatoes into an 8 quart Dutch oven or a large sauce pan.
13
Bring to a boil.
14
Boil 30-45 minutes or until desired consistency.
15
I boil for 20 minutes, we like chunky.
16
Add peppers, cilantro, onions, garlic, salt, pepper, sugar and vinegar.
17
Return to a boil.
18
Fill hot sterile jars 1/2 inch from top.
19
Wipe rim off with clean towel, place lid and screw band on and tighten to finger tight.
20
Set each jar into water bath canner right after filling.
21
Bring water bath canner back to boil and bath for 35 minutes.
22
Remove jars and cool on a wire rack or towels.

231

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 7 lbs tomatoes (about 20, Hothouse work well,but combination of hothouse and Romas are my standard.), 6 anaheim chilies, diced, 4 poblano chiles, diced, 5 jalapeno chiles, diced, and more.

Yes, Homemade Salsa For Canning falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Homemade Salsa For Canning

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