As a recipe made for using your garden-fresh vegetables, this canning recipe makes a fabulous salsa. Use this salsa in place of RO*TEL® for a cheese dip or added to mashed avocados with lime juice for guacamole or eat it on rice. And of course, it’s used as a dip for tortilla chips or topping on other Mexican dishes.
Ingredients
- 30 tomatoes, peeled and chopped
- 10 cups chopped onions
- 2 (12 ounce) cans tomato paste
- 2 green bell peppers, chopped
- 2 red bell peppers, chopped
- 2 cups vinegar
- 4 banana peppers, chopped, or more to taste
- ½ cup white sugar, or more to taste
- 10 cloves garlic, chopped
- 8 teaspoons pickling salt
- 2 teaspoons ground black pepper
- 17 1-pint canning jars with lids and rings
Directions
Step 1
Combine tomatoes, onions, tomato paste, green bell peppers, red bell peppers, vinegar, banana peppers, sugar, garlic, pickling salt, and ground black pepper together in a large pot; bring to a boil. Reduce heat to low and simmer until slightly reduced in volume, about 1 1/2 hours.
Step 2
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Step 3
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
Step 4
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Cook’s Note:
Substitute 1 cup chopped jalapeno peppers for the banana peppers if desired.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 272 | |
Calories 10 | |
% Daily Value * | |
Total Fat0g | 0% |
Sodium89mg | 4% |
Total Carbohydrate2g | 1% |
Dietary Fiber1g | 2% |
Total Sugars1g | |
Protein0g | |
Vitamin C6mg | 28% |
Calcium4mg | 0% |
Iron0mg | 1% |
Potassium78mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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