annie's salsa
(1 rating)
I got this recipe from another forum I belong to. Annie paid to have this recipe tested at her county extension center to make sure it was safe for home canning. I canned this salsa last night. If you like the name brand picante salsa that is not made in NYC this taste just like it! This one is a keeper!
(1 rating)
yield
6 -7 Pints
prep time
1 Hr
method
Canning/Preserving
Ingredients For annie's salsa
-
8 ctomatoes chopped, peeled and drained
-
2 1/2 conions chopped
-
1 1/2 cgreen peppers chopped
-
1/4 cjalapeno peppers chopped
-
6garlic cloves minced
-
2 tspcummin *
-
2 tspblack pepper *
-
1/8 csalt, canning
-
1/4 ccilantro, fresh chopped
-
1 capple cider vinegar *
-
2 ctomato sauce
-
2 ctomato paste
-
1/3 csugar
How To Make annie's salsa
-
1Mix all ingredients in large sauce pan. Bring to a boil and boil 10 minutes. Pour salsa into hot prepared jars. Seal and process in Boiling Water Bath for 15 minutes.
-
2* According to NCHFP spices are just for taste and may be left out if you want. Also they say that 5% bottled lemon juice can be replaced for all or part of the vinegar. Other then that follow directions exactly to insure proper safety.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Annie's Salsa:
ADVERTISEMENT