Salsa:

Salsa:

I have had so many people ask me for my canned salsa recipe.  I posted this on my personal blog last year to help a few friends learn how to can their own salsa.  I am a huge fan of home canned salsa.  However, with so many variations of home canned salsa, some can be quite scary.  My sister-in-laws and I have nailed down what we like and what we don't.  This is a basic recipe and can be easily changed to suit your tastes.

The first thing you want to do is gather all your ingredients.

You will need the following:
This makes around 8-10 jars of salsa.


Tomatoes. 6-7 quarts.  I prefer a good paste tomato for salsa.  It makes it thicker and gives a good flavor.   

You have two options with how you process your tomatoes for salsa.  You can either blanch them and peel the skin off and then dice them or you can do it the lazy way (like mine.) and put the tomatoes in your vita-mix and chop them on a low setting to get little pieces.  If you want a chunkier salsa, do it the first way so you don't deal with the skins.

 

Jalapenos and Cilantro:  I chop the tops off the jalapenos and chop them in my vita-mix.  You can also try putting your jalapenos in the oven the night before and broil them until the skins are black.  Put them in a brown paper bag and remove the skins when cool.  This brings out the flavor of the jalapenos.  You may also use any other kind of hot pepper if you like...or bell peppers as well. (I don't because I don't like bell peppers)

I do this to taste.  The more you put in the hotter your salsa.  I use a handful of cilantro and chop very well. 

Garlic:  I like the peeled garlic from Costco or Sams club.   I use a handful of these as well and chuck them in the vita-mix with the jalapenos and cilantro.

 

Onion:

I use three or four onions per batch.  Again, I use the vita-mix for these.  If you like your salsa hot, use more.

 Vinegar, lime juice and salt.

Add 1/4 cup vinegar, 1/2 cup lime juice and salt to taste.  You can also add a couple tablespoons of sugar to bring out the flavor of your peppers.

 Put all your ingredients in your pot and stir.  Don't be afraid to taste to see if it needs anything else.  I have yet to make it perfect the first time and usually add more of something to make it taste right.

 Boil for one hour, stirring occasionally.

While your salsa is boiling, clean your jars and put them in your oven at 210* to sterilize them.

When the salsa has boiled for an hour, fill your jars.

 

Put your lids on and process in bath for one more hour.

 Don't forget about your kids while your canning.  They still need a Mom.  :)

When your jars are processed place them on a well protected surface for 24 hours.   Any jars that didn't seal, place in your fridge and use right away.

Happy canning!