Zesty Salsa for Canning
At a Glance
- Total
- 1 hr
- Servings
- 6.00 pints
Categories
- Condiment
- Water-bath canning
Dietary
- Vegan
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Zesty Salsa for Canning brings together 10 cups roughly chopped tomatoes, 5 cups chopped and seeded bell peppers, 5 cups chopped onions in a practical dish for home cooking. It takes about 1 hr to prepare and cook. It makes approximately 6 servings.
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Equipment
Large sauce pot, canning jars, water-bath canner
Ingredients
- 10 cups roughly chopped tomatoes
- 5 cups chopped and seeded bell peppers
- 5 cups chopped onions
- 2 1/2 cups hot peppers, chopped, seeded
- 1 1/4 cups cider vinegar
- 3 garlic cloves, minced
- 2 tablespoons cilantro, minced
- 3 teaspoons salt
- 1 (6 ounce) can tomato paste
Instructions
Combine all ingredients except tomato paste in large sauce pot.
Simmer until desired thickness.
Stir in tomato paste.
Ladle hot salsa into hot jars leaving 1/4 inch head-space.
Process 15 minutes in a hot water bath.
Note: use more hot peppers for a very hot salsa or less for mild.
It depends on how hot your peppers are and how hot you like your salsa.
I never get close to 2 1/2 cups for our mild salsa.
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