Mexican Salsa Recipe for Canning
Introduction:
This recipe allows you to capture the vibrant flavors of fresh salsa and enjoy it throughout the year. With a little time and effort, you can create a delicious and flavorful salsa that you can enjoy with your favorite dishes.
Ingredients:
- 10 pounds ripe tomatoes, peeled and chopped
- 2 pounds red onions, chopped
- 2 pounds green bell peppers, seeded and chopped
- 2 pounds jalapenos, seeded and chopped (adjust to your preferred level of heat)
- 4 cups fresh cilantro, chopped
- 2 cups lime juice
- 4 tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon cumin
Equipment:
- Large pot
- Canning jars (pint or quart size)
- Canning lids and rings
- Jar lifter
- Water bath canner
- Large bowl filled with ice water
- Ladle
Instructions:
1. Prepare the Salsa:
- Combine all the ingredients in a large pot.
- Bring to a boil over medium-high heat, then reduce heat and simmer for 30 minutes, stirring occasionally.
2. Prepare the Jars:
- Wash the canning jars, lids, and rings in hot, soapy water.
- Sterilize the jars by placing them in a boiling water bath for 10 minutes.
- Keep the jars hot until ready to fill.
3. Fill the Jars:
- While the salsa is simmering, fill the sterilized jars with the hot salsa, leaving about 1/2 inch of headspace at the top.
- Wipe the jar rims with a clean damp cloth to remove any residue.
4. Process the Jars:
- Place the lids on the jars and screw the rings on tightly, but not too tight.
- Place the jars in a water bath canner, ensuring the jars are covered by at least 1 inch of water.
- Bring the water bath to a boil and process the jars for 20 minutes (for pint jars) or 25 minutes (for quart jars).
- Carefully remove the jars from the water bath using a jar lifter and place them on a clean towel to cool.
5. Check for Seals:
- As the jars cool, the lids should pop inward, creating a vacuum seal. If the lid doesn't seal, refrigerate the salsa and consume it within a few days.
- Once completely cooled, store the sealed jars in a cool, dark place.
Tips:
- Flavor Variations: Experiment with different chili peppers, like serranos or habaneros, to customize the heat level. Add additional spices like oregano or garlic for added depth of flavor.
- Fresh vs. Canned Tomatoes: While fresh tomatoes are ideal, you can also use canned tomatoes if fresh ones are unavailable.
- Adjusting Cooking Time: Adjust the simmering time based on the desired texture of the salsa. A longer simmering time will result in a thicker salsa.
- Storing Salsa: Once canned, salsa can be stored in a cool, dark place for up to a year.
Enjoy your homemade Mexican salsa! This delicious salsa is a perfect accompaniment to tacos, burritos, nachos, and many other dishes. You can also use it as a topping for sandwiches, salads, and eggs.
