Chunky Salsa Recipe for Canning: A Burst of Flavor in a Jar
There's nothing quite like the satisfaction of opening a jar of homemade salsa, especially when you know exactly what went into it. This recipe for chunky salsa is perfect for canning, ensuring you have a delicious and fresh taste of summer all year round.
Ingredients:
- Tomatoes: 8 lbs (about 10 medium-sized tomatoes)
- Jalapeno Peppers: 4-6, depending on heat preference (seeds removed for milder salsa)
- Red Bell Pepper: 1 medium-sized
- Onion: 1 medium-sized
- Garlic: 4-6 cloves
- Cilantro: 1/2 cup, chopped
- Lime Juice: 1/4 cup
- Salt: 2 tablespoons
- Cumin: 1 tablespoon
- Oregano: 1 tablespoon
- Sugar: 1 tablespoon (optional)
Instructions:
Step 1: Prepare the Ingredients
- Wash and chop tomatoes into 1/2 inch pieces.
- Remove the seeds from the jalapenos and chop into small pieces.
- Chop the red bell pepper, onion, and garlic into small pieces.
Step 2: Cook the Salsa
- In a large pot, combine the chopped tomatoes, jalapenos, bell pepper, onion, garlic, cilantro, lime juice, salt, cumin, oregano, and sugar (if using).
- Bring the mixture to a boil over medium heat.
- Reduce heat to low and simmer for 30-45 minutes, stirring occasionally, until the salsa has thickened slightly.
Step 3: Can the Salsa
- Sterilize the Jars: Wash jars, lids, and rings in hot, soapy water. Place jars in a boiling water bath for 10 minutes to sterilize.
- Fill the Jars: Carefully ladle the hot salsa into the sterilized jars, leaving about 1/2 inch headspace. Use a clean rubber spatula to remove air bubbles.
- Seal the Jars: Wipe the rims of the jars with a clean, damp cloth. Place lids on the jars and screw on the rings until they are finger-tight.
- Process the Jars: Place jars in a boiling water bath, ensuring the water covers the jars by at least 1 inch. Process for 20 minutes for pint jars and 25 minutes for quart jars.
- Cool and Store: Carefully remove the jars from the boiling water bath and let them cool completely. You should hear a "pop" as the lids seal. Store your canned salsa in a cool, dark place for up to a year.
Tips:
- Adjust the Spice Level: Add more jalapenos or use habanero peppers for a spicier salsa.
- Add Extra Flavor: Experiment with other ingredients like corn, black beans, or roasted peppers.
- Label and Date: Label your jars with the date to keep track of their freshness.
Enjoy your homemade chunky salsa! It's perfect for dipping chips, topping tacos, or adding a burst of flavor to your favorite dishes.
