Zesty Salsa Recipe for Canning

Name: Zesty Salsa Recipe for Canning
Prep time: 50 min
Cook time: 40 min
Total time: 1 h 30 min
Cuisine: American, TexMex
Ingredients: 10 cups chopped cored peeled tomatoes (about 25 medium); 5 cups chopped seeded green bell peppers (about 4 large); 5 cups chopped onions (about 6 to 8 medium); 2-1/2 cups chopped seeded chili peppers, such as hot banana, Hungarian wax, serrano or jalapeño (about 13 medium); 1-1/4 cups cider vinegar; 3 cloves garlic, finely chopped; 2 Tbsp finely chopped cilantro; 1 Tbsp salt; 1 tsp hot pepper sauce, optional

4 steps

Prep:50minCook:40min

Turn your windfall of tomatoes into salsa! We'll teach you everything about canning salsa, plus share our family favorite zesty salsa recipe for canning.

Updated at: Thu, 17 Aug 2023 14:06:24 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories155.7 kcal (8%)

Total Fat1.2 g (2%)

Carbs32.8 g (13%)

Sugars17.3 g (19%)

Protein6.1 g (12%)

Sodium1197.1 mg (60%)

Fiber9.9 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

10 cupstomatoes

chopped, cored, peeled

5 cupsgreen bell peppers

chopped, seeded

5 cupsonions

chopped

2 ½ cupschili peppers

chopped, seeded, such as hot banana, Hungarian wax, serrano or jalapeño

1 ¼ cupscider vinegar

3cloves garlic

finely chopped

2 Tbspcilantro

finely chopped

1 Tbspsalt

1 tsphot pepper sauce

optional

Instructions

Step 1

Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands

Step 2

Combine tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce, if using, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.

Step 3

Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.

Step 4

Process both pint and half pint jars for 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

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