Zesty Salsa for Canning

Find more recipes at: food.com August 10, 2012

Zesty Salsa for Canning

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • I got this years ago from the lady in our church who canned it. I've never made it but I've eaten lots of it! It's the best salsa I have ever had. Especially good with lime tortilla chips or on taco salad (Easier-Than-Making-Tacos Taco Salad). If you are new to canning look up" canning 101" on this web site and it gives step by step instructions.

  • Ingredients

  • 10

    cups roughly chopped tomatoes

  • 5

    cups chopped and seeded bell peppers

  • 5

    cups chopped onions

  • cups hot peppers, chopped, seeded

  • cups cider vinegar

  • 3

    garlic cloves, minced

  • 2

    tablespoons cilantro, minced

  • 3

    teaspoons salt

  • 1

    (6 ounce) can tomato paste

Directions

Directions 1.Combine all ingredients except tomato paste in large sauce pot. 2.Simmer until desired thickness. 3.Stir in tomato paste. 4.Ladle hot salsa into hot jars leaving 1/4 inch head-space. 5.Process 15 minutes in a hot water bath. 6.Note: use more hot peppers for a very hot salsa or less for mild. 7.It depends on how hot your peppers are and how hot you like your salsa. 8.I never get close to 2 1/2 cups for our mild salsa. 1.Combine all ingredients except tomato paste in large sauce pot. 2.Simmer until desired thickness. 3.Stir in tomato paste. 4.Ladle hot salsa into hot jars leaving 1/4 inch head-space. 5.Process 15 minutes in a hot water bath. 6.Note: use more hot peppers for a very hot salsa or less for mild. 7.It depends on how hot your peppers are and how hot you like your salsa. 8.I never get close to 2 1/2 cups for our mild salsa.


Nutrition

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