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Zesty Salsa for Canning

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August 10, 2012

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Rate this recipe 4.5/5 (18 Votes)
Zesty Salsa for Canning 1 Picture

Ingredients

  • Ingredients
  • 10 cups 10 cups roughly chopped tomatoes
  • 5 cups 5 cups chopped and seeded bell peppers
  • 5 cups 5 cups chopped onions
  • 2 1/2 cups 2 1/2 cups hot peppers, chopped, seeded
  • 1 1/4 cups 1 1/4 cups cider vinegar
  • 3 3 garlic cloves, minced
  • 2 tablespoons 2 tablespoons cilantro, minced
  • 3 teaspoons 3 teaspoons salt
  • 1 (6 ounce) can 1 (6 ounce) can tomato paste

Details

Servings 6
Adapted from keyingredient.com

Preparation

Step 1

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.

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