Canning Recipe for Salsa with Cilantro
This vibrant and flavorful salsa is perfect for topping tacos, burritos, nachos, or even just enjoying with chips. With fresh cilantro and a touch of lime, this salsa is sure to be a hit!
Ingredients:
- 4 pounds ripe tomatoes, chopped
- 1 large red onion, chopped
- 1 large green bell pepper, chopped
- 2 jalapeno peppers, finely chopped (remove seeds for less heat)
- 2 cloves garlic, minced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 2 tablespoons white vinegar
- 1 tablespoon salt
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
Equipment:
- Large pot
- Canning jars (pint size)
- Canning lids and rings
- Jar lifter
- Large bowl
- Ladle
- Rubber spatula
- Water bath canner
- Measuring cups and spoons
Instructions:
1. Prepare the salsa:
- In a large pot, combine the chopped tomatoes, onion, bell pepper, jalapeno peppers, garlic, cilantro, lime juice, vinegar, salt, cumin, and black pepper.
- Bring the mixture to a boil over medium heat, then reduce heat and simmer for 15 minutes, stirring occasionally.
2. Prepare the jars:
- Wash the jars, lids, and rings in hot soapy water.
- Sterilize the jars in a boiling water bath for 10 minutes.
- Place the lids in a small saucepan, cover with water, and bring to a simmer.
3. Fill the jars:
- Using a ladle, carefully pour the hot salsa into the sterilized jars, leaving 1/2 inch of headspace.
- Use a rubber spatula to remove any air bubbles.
- Wipe the rims of the jars clean with a damp cloth.
4. Seal the jars:
- Place a hot lid on each jar and screw on the ring until fingertip tight.
- Do not over-tighten.
5. Process the jars:
- Fill a water bath canner with enough water to cover the jars by at least 2 inches.
- Bring the water to a rolling boil.
- Carefully lower the filled jars into the boiling water bath.
- Make sure the water covers the jars by at least 1 inch.
- Process the jars for 15 minutes.
6. Cool the jars:
- Once the processing time is complete, carefully remove the jars from the canner using a jar lifter.
- Place the jars on a wire rack and allow them to cool completely.
7. Check the seals:
- Once the jars have cooled, check the lids to ensure they have sealed properly.
- A properly sealed lid will be concave (pushed in) and won't move when pressed.
8. Store the salsa:
- Store the sealed jars of salsa in a cool, dark place for up to a year.
Enjoy your homemade salsa!
Tips:
- To adjust the heat of the salsa, you can remove the seeds from the jalapeno peppers or add more or less.
- For a smoother salsa, use a food processor to blend the ingredients before canning.
- If you don't have a water bath canner, you can use a large pot with a rack.
- Always follow the instructions on your canning lids and rings for proper sealing.
