If you are looking for that restaurant quality salsa, this is it! This recipe was adapted from a Ball recipe.
Spicy Salsa for Canning
Course: AppetizersCuisine: MexicanDifficulty: Easy, canning
Processing time
15
minutesYields
8
pintsRestaurant 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.
