Homemade Salsa for canning

Recipe by TeleComCal
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 45mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • **Weargloves or cut chiles under cold running water, leave the seeds if you want, chile pepper heat comes from a vein in the flesh of the chile not the seeds.
  • Peel, seed and chop tomatoes.
  • I leave the tomatoes in large chunks for a chunkier salsa.
  • You can plunge the tomatoes into boiling water for about 30 seconds then run under cold water to make peeling easier.
  • Place chopped tomatoes into a colander to drain for 30 minutes.
  • You will want about 14 cups of chopped tomatoes.
  • Chop chiles.
  • Remove seeds.
  • You want about 4 cups total chopped peppers.
  • Set aside.
  • Chop onions, mince garlic and chop cilantro.
  • Place tomatoes into an 8 quart Dutch oven or a large sauce pan.
  • Bring to a boil.
  • Boil 30-45 minutes or until desired consistency.
  • I boil for 20 minutes, we like chunky.
  • Add peppers, cilantro, onions, garlic, salt, pepper, sugar and vinegar.
  • Return to a boil.
  • Fill hot sterile jars 1/2 inch from top.
  • Wipe rim off with clean towel, place lid and screw band on and tighten to finger tight.
  • Set each jar into water bath canner right after filling.
  • Bring water bath canner back to boil and bath for 35 minutes.
  • Remove jars and cool on a wire rack or towels.
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