Zesty Salsa for Canning

Marg (CaymanDesigns)'s Note:

I got this years ago from the lady in our church who canned it. I've never made it but I've eaten lots of it! It's the best salsa I have ever had. Especially good with lime tortilla chips or on taco salad (Easier-Than-Making-Tacos Taco Salad).

• Total Time: 1 hrs
• Prep Time: 1 hrs
• Cook Time: 0 mins

Ingredients:

Yield: 6 pints

• 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

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.

Reviews

[Petdrwife]

WOW! This is a very nice salsa to can. I did only use about 3/4 c of seeded jalepeno's and it was Z-E-S-T-Y! Maybe my crop is just hot. The only thing I might add is that when I shared my salsa with a veteral canner (this is the first time I have canned) she stated that I should have skinned the tomatoes by dipping the whole tomatoes in boiling water then chilled water and removing the skins. The only effect leaving them on had was I have some curled skin in my salsa but hey next time I will know to do that.....live and learn. Thanks for sharing a wonderful recipe.

[Dad the cook]

I am not a fan of canned salsa (I like fresh), but this recipe is great! I had about a half a cup left after canning. When I tasted that I thought it tasted too vinegary, but 2-3 weeks later, we opened a jar, and it was awesome. I thought this would be the salsa we would eat over the winter. I am not sure it will last till then! Obviously you can change this recipe to your taste. I agree with others that posted, the paste brings it all together! I would not make it without it! Thanks for the post!

[dunnylou]

Very good and so easy! Thank you for posting :) Followed your recipe (with a few exceptions), let simmer for about 90 mins. and this made 6 pints of thick, zesty salsa. We used mild jalepenos from our garden and the flavor was fantastic. A little kick, but tasty. We did peel the tomatoes and used white vinegar instead of the apple cider vinegar and added about 3 T. of sugar. For the bell peppers, we used a combination of red, yellow, orange and green -- everything was fresh from the garden and what we had on hand. Word of caution: wear gloves when working with jalepenos.