Experience the fresh, zesty flavors of homemade canned salsa with this simple yet delicious recipe. Perfect for snacking, topping tacos, or spicing up your favorite dishes, this salsa combines ripe tomatoes, onions, peppers, and spices for a vibrant taste. Preserving it through canning allows you to enjoy the taste of summer all year long.
Ingredients
- 10 cups ripe tomatoes, peeled and chopped
- 2 cups onion, finely chopped
- 1 cup green bell peppers, chopped
- 1 cup red bell peppers, chopped
- 4-5 jalapeño peppers, finely chopped
- 4 cloves garlic, minced
- 1 cup apple cider vinegar
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon sugar (optional)
- 1 teaspoon cumin
- 1/2 cup fresh cilantro, chopped
Instructions
- In a large pot, combine tomatoes, onions, bell peppers, jalapeños, and garlic. Bring to a boil over medium heat, stirring occasionally.
- Add vinegar, salt, black pepper, sugar, and cumin. Reduce heat and simmer for 20-25 minutes until the mixture thickens slightly.
- Remove from heat and stir in fresh cilantro. Pour hot salsa into sterilized jars, leaving 1/2 inch headspace. Seal with lids and process in a boiling water bath for 15 minutes.
JUST
Enjoy this homemade canned salsa as a versatile condiment that enhances chips, tacos, eggs, grilled meats, and more.
Servings
Makes approximately 6-7 cups of salsa, serving 8-10 people.
Nutritional Info (per serving, approx.)
Calories: 45
Carbohydrates: 10g
Protein: 1g
Fat: 0g
Fiber: 2g
Sodium: 250mg
Notes
- Adjust the number of jalapeños to control the heat level.
- Make sure jars are properly sterilized to prevent spoilage.
- Use ripe, firm tomatoes for the best flavor and texture.
Tips
- Blend slightly for a smoother consistency if desired.
- Let the salsa sit for a day to allow flavors to meld.
- Store canned salsa in a cool, dark place for up to 12 months.
Health Benefits
- Rich in antioxidants from tomatoes and peppers.
- Low in calories and fat, making it a healthy addition to meals.
- Contains vitamins A, C, and K, and supports immune health.
