Spicy Salsa for Canning

If you are looking for that restaurant quality salsa, this is it! This recipe was adapted from a Ball recipe.

Spicy Salsa for Canning

Recipe by Jeni Gough
3.0 from 32 votes
Course: AppetizersCuisine: MexicanDifficulty: Easy, canning
Processing time

15

minutes
Yields

8

pints

Restaurant quality salsa!

Ingredients

  • 12 cups Fresh tomatoes, chopped

  • 9 Dried New Mexico chili pods, hot or mild

  • 3 cups Onions, chopped

  • 6 JalapeƱo peppers, chopped

  • 15 cloves Garlic, minced

  • 1 bunch Cilantro, chopped

  • 3/4 cup Apple cider vinegar

  • 1 tbsp Salt, canning or Kosher

  • 1 tbsp Sugar

  • 1 tbsp Ground cumin

  • 2 tbsp Dried Mexican oregano

  • 4 cups Boiling water

  • 2 cups Filtered water

Directions

  • Prepare jars and water bath canner. Bring canner to a low simmer.
  • Place pepper pods into boiling water, turn off heat, cover and let them soak for 15 minutes. Drain pods, discarding liquid and put into a blender with 2 cups filtered water. Puree and strain into tomatoes.
  • Put all ingredients into a large pot, bring to a boil, cover, reduce heat and simmer for 10 minutes.
  • Ladle into hot jars leaving 1-inch headspace. Remove air bubbles. Wipe rims and place on lids and bands, fingertip tight. Put jars directly into simmering water bath canner.
  • Process pints for 15 minutes, adjusting time for your altitude.
  • Half pints can also be used with the same processing time.

Recipe Video

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