Description
A simple guide to preserving flavorful delights with spicy tomato salsa.
Ingredients
Scale
- 10 cups ripe tomatoes, chopped
- 5 cups onions, chopped
- 2 cups bell peppers, chopped
- 1 cup jalapeño peppers, chopped
- 1 cup vinegar (5% acidity)
- 1/2 cup lime juice
- 1 tablespoon garlic, minced
- 2 tablespoons salt
- 1 tablespoon sugar
- 1 tablespoon cumin
- 1 tablespoon oregano
Instructions
- Prepare your canning jars and lids by sterilizing them in boiling water.
- In a large pot, combine the chopped tomatoes, onions, bell peppers, and jalapeño peppers.
- Add vinegar, lime juice, garlic, salt, sugar, cumin, and oregano to the pot.
- Bring the mixture to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
- Fill the sterilized jars with the hot salsa, leaving 1/2 inch headspace.
- Wipe the rims of the jars with a clean cloth to remove any residue.
- Seal the jars with the sterilized lids and process in a boiling water bath for 15 minutes.
- Remove jars from the water bath and let them cool completely on a clean towel.
- Check the seals after 24 hours; if the lid pops back, refrigerate and use within a week.
- Store sealed jars in a cool, dark place for up to one year.
Notes
- Adjust the heat level by adding more or fewer jalapeños.
- For a thicker salsa, reduce the amount of tomatoes or simmer longer.
- Always use fresh ingredients for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Canning
- Method: Water Bath Canning
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 50
- Sugar: 3g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Spicy Tomato Salsa Canning