How to Can Homemade Salsa
Having great salsa isn't just for a restaurant or from the store anymore! Now, the best salsa can be made at home and canned so it can be enjoyed any time of the year!
Servings: 12 pints
Equipment
- 12 pint jars
Ingredients
- 16 cups peeled, seeded, and diced tomatoes
- 2 cups roasted and diced peppers
- 1-2 hot ghost/habanero peppers (optional)
- 1 ½ cups chopped onion (about 2 medium onions)
- 2 lbs tomatillos husks removed, roasted and sliced
- 1 cup cilantro chopped
- 6 cloves garlic
- 1 ¼ cups distilled white vinegar (5%)
- 2 tsp cumin
- 2 tsp kosher salt
- 12 oz tomato paste (optional)
Instructions
- In a large heavy-bottomed stockpot, combine the prepared tomatoes, peppers, hot peppers, onion, tomatillos, cilantro, garlic, vinegar, cumin, and salt. Stir and bring to a boil. Reduce to a simmer and stir occasionally to ensure the mixture does not stick to the bottom of the pot. Continue to cook for 25-40 minutes until the salsa is reduced slightly and thick.16 cups peeled, seeded, and diced tomatoes, 2 cups roasted and diced peppers, 1-2 hot ghost/habanero peppers (optional), 2 lbs tomatillos, 1 cup cilantro, 6 cloves garlic, 1 ¼ cups distilled white vinegar (5%), 2 tsp cumin, 2 tsp kosher salt, 1 ½ cups chopped onion (about 2 medium onions)
- To thicken, stir in up to 12 ounces of tomato paste and cook an additional 5 minutes.12 oz tomato paste (optional)
- Remove from heat and pour into prepared sterilized pint jars, leaving ½ inch headspace.
- Wipe the rims of the jars and fit with a lid and ring.
- Place in prepared water bath and process for 20 minutes, adjusting for altitude.
- When finished, remove from the water bath and cool on a rack for at least 12 hours.
- Store in a cool dark place for 1 to 2 years.
Video
Notes
Food safety tip: This recipe may not be approved by the USDA. To prevent the risk of botulism, always check with the USDA Canning Guide.
Nutrition
Serving: 1tbsp | Calories: 3kcal