admin
Homemade Salsa
A wonderful homemade recipe packed with spicy flavor. This salsa can also be canned and stored for future use
Ingredients
- 1/2 lb jalapenos
- 8 cup chopped tomatoes
- 3 cup Anaheim peppers
- 2-3 hot banana peppers or habanero peppers optional
- 2 cup chopped white onions
- 2 cup apple cider vinegar
- 2 chopped bell peppers
- 4 cloves minced garlic
- 4 oz tomato paste
- 2 tbsp sugar
- 1 tbsp salt
- 2 tsp paprika
- 1 tbsp dried Italian seasoning
- 1/4 cup chopped fresh cilantro
Instructions
- Chop up all of the ingredients either by hand or in a food processor.
- Combine all ingredients except for the cilantro in a large saucepan and bring to a boil.
- Reduce heat to low and simmer for an hour until thickened.
- Add the cilantro and cook for another 5 minutes. Meanwhile, fill a large pot or canner about 2/3 full with hot water and bring to a boil. Wash and rinse the canning jars and bands.
- Boil the lids for 5 minutes and then turn off the heat, leaving the lids in the water until ready to use.
- Fill each jar with salsa, leaving about ¼ inch of space. Cover with the lids and screw the bands on tightly.
- Place the jars carefully into the pot or canner and fill with enough water to cover the jars. Bring to a boil and boil for 30 minutes.
- Carefully transfer the jars to a towel-lined surface and let cool completely. See post for instructions to test the seal. Refrigerate after opening.
Notes
If you think your cider vinegar is too strong or want a vinegar taste to your salsa, replace about 1/2-3/4 cup of the vinegar with water.
