Salsa

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This salsa has the perfect balance of flavours and is a little addictive! I’m glad it makes a big batch!

Course: Appetizer

Cuisine: Mexican

Servings: pints

Calories: 161kcal

Equipment

1 stock pot
1 canner
6 500 mL mason jars or pints
6 standard snap lids
6 rings

Ingredients

4 ½ lbs Ripe tomatoes peeled (place in boiling bath for one minute then transfer to ice water to remove skins), cored and diced. After the tomatoes are diced, allow the extra juice to drain off before adding them to the pot. This will reduce the amount of time you need to cook the salsa and result in a fresher tasting product.
1 Spanish onion large, diced
1 Green bell pepper seeded and diced
1 Red bell pepper seeded and diced
1 can Whole jalapeno peppers 114 mL, chopped or 3-4 fresh jalapeno peppers, chopped.
1 can Green chillies 114 mL, chopped or 3 fresh hot peppers, chopped.
1 can Tomato paste 5 ½ oz.
¾ cup White vinegar
¼ cup Brown sugar
1 tbsp Coarse pickling salt
2 tsp Paprika
1 tsp Garlic powder or 2 cloves minced
1 tsp Ground cumin
1 tsp Oregano
2 tsp Lime juice
Cayenne pepper to taste

Instructions

Use your food processor to chop the vegetables. Just pulse a few times until the pieces are the size you want.
Combine all ingredients in a stock pot.
HINT: If using fresh hot peppers, prepare them last because the oils from the peppers will get on all your equipment. Wear gloves and wash hands well afterward. Most of the heat is in the seeds so remove the seeds for a milder taste.
Bring salsa to a boil, uncovered, over medium heat. Stir occasionally.
Reduce heat to low and simmer for 60 minutes, stirring occasionally, until thickened to desired consistency.
Near the end of the cooking time do a taste test. Add more jalapeno peppers or cayenne pepper if you want a spicier salsa.
Meanwhile, prepare your jars and lids. Boil clean jars in your canner.
Ten minutes before bottling, bring two inches of water to a boil in a smaller pot. Drop six canning lids in. Reduce heat to a low and leave lids in until ready to use. This softens the seal on the lids.
To preserve, fill hot sterilized pint jars to within ½ inch from the top.
Wipe rims clean.
Place metal lids on jars and screw metal bands on finger tight.
Put in a canning kettle and cover with hot water. Add 2 tbsp of vinegar to the water to reduce calcium deposits on the outside of the jars.
Over high heat, bring water to a boil. Boil for five minutes if you live at sea level. If you live at a higher elevation, refer to a canning guide for the recommended processing time in your area.
Carefully remove jars from the canner and allow them to cool completely. You will hear Pop! Pop! Pop! as the jars seal.
Leave the jars in place for 24 hours before labelling and storing them in your pantry.

Notes

HINT: As my tomatoes ripen in the garden, I wash, core, cut in half and freeze them. When they thaw, the peel comes right off and a lot of juice is released.

Nutrition