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
Calories 3kcal
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.
- To thicken, stir in up to 12 ounces of tomato paste and cook an additional 5 minutes.
- 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
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