Spicy Salsa (Canning)

4 Sep


I decided this year I would try my hand at canning some salsa. Being a rookie to the whole process I went to my canning guru sister, Annie for advice. She suggested this recipe because it’s her go-to and isn’t too sweet.

Made as-is it produced a very mild salsa, despite using a full cup of chopped jalapenos and about half of the removed seeds. It mellowed out quite a bit after it was canned. If you want a spicier salsa I’d add an additional 2-3 jalapenos and more seeds. If you won’t be canning the salsa, the recipe should be plenty spicy with just 1 cup of jalapenos.

The original recipe calls for 1/3 cup of sugar, but I left that out as my garden fresh tomatoes were plenty sweet on their own. If your tomatoes aren’t very ripe or sweet, you may want to add it back in.

I am also going to omit the instructions on how to actually can the salsa. There are just too many different factors that go into the process depending on where you live and what method you use. I suggest looking up your local Extension Office to get the proper information for your area (in addition to referring to your user manual for your canning equipment).

Yield: Approximately 8 pints

  • 8 cups tomatoes, peeled, chopped and drained (I didn’t peel my tomatoes but feel free)
  • 2 1/2 cups onions, chopped
  • 1 1/2 cups green peppers
  • 1 cup jalapeno pepper, chopped
  • 6 garlic cloves, minced
  • 2 teaspoons cumin
  • 2 teaspoons pepper
  • 1/8 cup canning salt
  • 1/3 cup sugar (optional)
  • 1/3 cup vinegar
  • 1 (15 ounce) can tomato sauce
  • 1 (12 ounce) can tomato paste
  • 1/3 cup fresh lime juice

If you would like a smoother salsa, you may use a food processor to further chop your veggies. I found it worked best to process the onions & peppers together to a finer mince, then process the tomatoes separately and leave them a bit chunkier. Just be sure to chop your veggies into a small/medium uniform dice before processing to ensure evenly sized pieces.

Mix all ingredients together in a large pot and bring to a slow boil for 10 minutes. Can per hot pack method for your equipment and locale.

Recipe adapted from Food.com


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