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salsa for canning

(1 rating)
barbsroom avatar
Recipe by
Barbara Hartley
@barbsroom
Moundsville, WV

I make this and my family really enjoys it. I add extra jalapenos or any hot peppers that I have on hand. You can adjust the heat level from mild to screaming hot this way.

(1 rating)
yield serving(s)
prep time 1 Hr
cook time 1 Hr 15 Min

Ingredients For salsa for canning

  • 1 1/2 c
    diced white onion
  • 1/2 c
    diced jalepeno peppers(seeded and membrane removed)
  • 3 c
    diced bell peppers
  • 10 c
    tomatoes(skinned, chopped and drained for about 15 minutes, then measure)
  • 8 clove
    garlic minced
  • 1 1/2 c
    white vinegar
  • 2 1/2 tsp
    oregano
  • 1 1/4 Tbsp
    chili powder
  • 2 1/2 Tbsp
    cumin
  • 3 Tbsp
    salt
  • 1
    18 ounce can of tomato paste

How To Make salsa for canning

  • 1
    Put all ingredients into a large size kettle EXCEPT for the tomato paste. Bring to a boil and simmer for 45 minutes or until veggies are done.
  • 2
    I do this half the time with the lid on and half with it off. Add the tomato paste, stir and watch closely so it doesn't burn.
  • 3
    Simmer until very hot again and put in sterilized jars. Fill to 1/4 inch from top. Hot water bath for 15 minutes. Start timing when the water bath returns to a boil. ENJOY.
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