I am one who will not mess around with canning procedures and recipes. Due to this, I always use canning recipes that have been tested many times and come from only a few sources. I participate in a weekly produce rescue organization, where you can rescue produce that would either spoil before getting to the grocery store, is the wrong size/shape, or there is just too much of that item in the market. This produce would normally be thrown away and I am regularly in awe of the organization and its mission. I also have a passion for lowering food waste, which I know many people have commented to me when you read my posts a lot of ideas come from “I had a little of this” or “I wanted to use this up.” I had a ton of over ripe tomatoes on the vine, jalapenos, red onion, and white onion, all organic that I had rescued this weekend. So I purchased a few more items and was set to make salsa. I reserved back a small amount of this salsa and have already tasted it, it is delish but carries a lot of heat. I used all fresh jalapenos but since they were very hot, I only kept the seeds in a couple of them. After tasting this I feel pretty positive that this is the salsa I have tasted at boutiques that people sell. Below with the recipe are also links to adjust the recipe size to how much you want to make. This would be great to store up for the winter or to give as gifts or just because you don’t need a reason!
Have you ever made salsa? This is really my first time with all fresh ingredients, it took a couple of hours but I am pleased with the result. Do you can and wish to see more recipes like this?
Original Recipe: http://www.freshpreserving.com/zesty-salsa-%7C-spicy-salsa-recipe—ball-fresh-preserving-br1131.html
Preserving Method: Water bath Canning
Makes about 6 (16 oz) pints or 12 (8 oz) half pint
Traditional salsa with a zesty kick! Use whatever type of chili peppers your family prefers – and add hot pepper sauce if your tastes are even more daring.
YOU WILL NEED
- 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) I used a mixture of red and white onions
- 2-1/2 cups chopped seeded chili peppers, such as hot banana, Hungarian wax, serrano or jalapeño (about 13 medium) I used jalapenos
- 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 I did not use any hot pepper sauce this first time, I probably would just add more fresh chilis if I wanted more spice
- 6 Ball® (16 oz) pint or 12 (8 oz) half pint glass preserving jars with lids and bands
- PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- 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.
- LADLE hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
- PROCESS both pint and half pint jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.