My favorite salsa recipe:
- 8-10 cups of tomatoes, chopped and drained of juice (I use 10 cups)
- 2 bell peppers, chopped
- 2-4 jalapenos, chopped (I use 2)
- cilantro, chopped
- 3 onions (small to medium), chopped
- 1 cup white vinegar
- 1 tablespoon salt
- 1 tablespoon black pepper (this kicks a bit, which is why I only use 2 jalapenos)
- 1 tablespoon garlic, minced
- 1/2 cup or less of white sugar
- 6 oz. tomato paste
Throw everything in a large pot, simmer for at least one hour (or several intervals over a couple of days if you’re me and have crazy children WHO TOUCH EVERYTHING), and then ladle into hot jars and water bath for 20 minutes. I get 5 pints out of this batch… pretty small compared to some of the recipes out there. But, it’s great for one day of salsa-making. You can also put this straight in the fridge (without canning) for up to a month. I don’t recommend freezing salsa… it thaws a bit mealy and just isn’t quite the same level of awesomeness. Use it immediately, or can it for the rest of the year.
Let me be frank here: I am no canning expert, and neither was your grandmother. Hot water baths for canning salsa are ONLY OK if the recipe comes from a trusted canning and kitchen website. Tomatoes themselves are acidic, as is the vinegar, but every other ingredient you add or subtract changes that pH level. Even one little bell pepper. I know. It’s a little crazy… but you just want to be extra careful. It’s going to be sitting on your shelf for up to a year and we want it to be yummy and safe. When in doubt, use a pressure canner.
That being said, this is a friend’s recipe I’ve used ever since I’ve been canning on my own… 5 years maybe? I hot water bath this recipe- as listed- and have had no trouble with spoilage or anything else. But, again, I am a mere farm maiden mortal.
a couple of great websites for you: