Easy Canned Salsa
This easy canned salsa recipe is simple to make when you follow these directions. Learn how to make delicious homemade salsa today!
Equipment
- Pressure cooker
- Canning kit
- Canning jars, lids and bands
Ingredients
- 10 cups tomatoes coarsely chopped
- 4 cups tomatillos husked and coarsely chopped
- 6 cups bell peppers coarsely chopped
- 5 cups onions coarsely chopped
- 6 jalapeno peppers or other hot peppers chopped, seeds removed if desired
- ⅔ cup cilantro leaves chopped, stems removed (optional)
- 1 head garlic (about 12 cloves) minced
- ½ cup cider vinegar
- 2 tbsp sugar (more or less to taste)
- 4 teaspoons salt (more or less to taste)
- 4 teaspoons cumin powder (optional)
- 1 6-ounce can tomato paste
Instructions
- Chop tomatoes and tomatillos and place in an 8-quart pot.
- Bring to a boil over medium-high heat. Cook until tender, about 10 minutes. Stir frequently, and if necessary, spoon off excess juice to leave about half a pot of pulp.
- While tomatoes are cooking, chop the peppers and add them to the mixture, since they take longer to cook than the onions.
- When the peppers and chopped and added, chop the onions and mince the garlic, then add to the mixture.
- Reduce heat to medium. Add the rest of the ingredients and bring back to a boil. Cook until peppers are tender, stirring often.
- Pour salsa into pint jars, leaving 1/2 inch of headspace.
- Process the jars in a pressure canner for 10 minutes at 15 pounds of pressure.