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Fresh Homemade Salsa For Canning

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Ingredients

Adjust Servings:
30 - 40 tomatoes
2 lbs onions (1/2 yellow, 1/2 red, i usually add 1-2 additional onions)
5 assorted red bell peppers, green bell peppers or 5 yellow bell peppers
3 - 4 chili peppers
2 - 3 jalapeno peppers or 2 -3 other hot peppers like serrano peppers, habanera peppers etc
1 cup bottled lemon juice
2 teaspoons garlic powder
3 tablespoons salt
4 teaspoons pepper
5 tablespoons chopped cilantro, to taste

Nutritional information

85.6
Calories
6 g
Calories From Fat
0.7 g
Total Fat
0.1 g
Saturated Fat
0 mg
Cholesterol
1327.9 mg
Sodium
19 g
Carbs
4.9 g
Dietary Fiber
10.9 g
Sugars
3.4 g
Protein
5674 g
Serving Size

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Fresh Homemade Salsa For Canning

Features:
    Cuisine:

    Do you use regular table salt or canning salt in this recipe? I'm new to canning (this will be my first attempt) and have read elsewhere that you can't use table salt, so I just wanted clarity prior to starting my project. Thank you in advance. I'm very excited to use the vegetables from my garden.

    • 185 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Fresh Homemade Salsa for Canning,A unique blend of peppers, onions and cilantro give this homemade pico de gallo type salsa it’s deliciously fresh taste. Serve fresh or bottle to preserve.,Do you use regular table salt or canning salt in this recipe? I’m new to canning (this will be my first attempt) and have read elsewhere that you can’t use table salt, so I just wanted clarity prior to starting my project. Thank you in advance. I’m very excited to use the vegetables from my garden.,Also – can you please change this recipe to say “Bottled Lemon Juice” so others don’t make my mistake. Also- is this a tested and researched recipe?


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    Steps

    1
    Done

    Wash All Jars, Lids Etc in the Dishwasher.

    2
    Done

    Always Wear Gloves While Preparing Salsa!

    3
    Done

    Prepare Tomatoes by Soaking Tomatoes in Boiling Water For 2-3 Minutes to Split and Loosen Skins. Peel and Chop All Tomatoes, Drain Excess Juices Off in a Strainer or Colander Before Adding to Extra Large Bowl. (i Half or Quarter the Tomatoes, Then Process Briefly in a Food Processor Before Draining Off Juices, I Like the Tomatoes Kind of Chunky).

    4
    Done

    Dice or Cube All Onions and Peppers Into the Same Bowl. Add Chopped Cilantro. (i Do All the Onions, Peppers and Cilantro in a Food Processor - I Keep Them Kind of Chunky Also).

    5
    Done

    Once All the Vegies Are in the Bowl, Stir in the Lemon Juice, Garlic Powder, Salt and Pepper.

    6
    Done

    Taste to See If It Is as Hot as You Would Like It - If not Add 1-2 More Hot Peppers Tasting After Each Addition. Keep in Mind as It Sits For a While It Will Get a Little Bit Hotter.

    7
    Done

    Bring All Ingredients to a Boil in Large Pot & Simmer For 15 Minutes. Stir Often to Prevent Sticking.

    8
    Done

    Fill Jars Leaving About 3/4 Inch at the Top. Wipe Off Tops of the Jars Before Putting Lids On. Screw Lids Tight Then Turn Back About 1/4 Turn.

    9
    Done

    Process in Steam Canner (not Pressure Cooker / Steamer) or Boiling Water Bath For 15 Minutes.

    10
    Done

    Cool Jars.

    John Reyes

    Latin cuisine expert infusing his dishes with bold and vibrant flavors.

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