This is my favorite canned salsa recipe BY FAR! Our family makes it every summer from the tomatoes grown in our garden. You are going to love it!
Prep Time30 minutesmins
Cook Time3 hourshrs
Processing30 minutesmins
Total Time4 hourshrs
Course: Appetizer
Cuisine: Mexican/Spanish
Keyword: canned salsa, canning, salsa
Servings: 64
Calories: 31kcal
Author: Erica Walker
Equipment
Large Stockpot
Glass Quart jars
Ingredients
25cupspeeled and diced tomatoesbetween a gallon and a half and 2 gallons
3white onionscoarsely chopped
3green bell pepperschopped
2red or yellow bell peppers
1 1/2tablespoongarlicminced
1bunch cilantroas few stems as possible
4small jalapeños2", no seeds (or 1/2 small can jalapeños), blended in some tomato juice to puree
2Serranosoptional, depending on how spicy you want it
1cangreen chiles
1 1/2tablespoonsTabasco saucered
2 1/2cupswhite vinegar
1/2cupsugar
1/4cupsalt
2tablespoonslime juice
1packetMrs. Wages salsa mixmedium -- this can be found in the canning section in most stores. I found mine at Fred Meyer but I have also seen it at WalMart
Instructions
*First, to easily peel the tomatoes: add the tomatoes (whole) to boiling water for a minute or two and then place them in an ice-water bath. The peels should come off easily. Dice and pulse in a blender a couple times until you get the consistency you like.
Add onions, peppers, garlic, cilantro, and jalapeños (and Serranos if you are going to make it spicier) to a blender with some of the juice from the tomatoes (fill the blender about half-way with liquid). If you are having trouble making all of the peppers and onions fit into your blender you may have to do it in 2 batches.
Pulse 5-6 times or until the mixture becomes coarsely pureed (if you like chunkier salsa, just pulse until you get to the consistency you like).
In a large stockpot (the good, heavy duty kind used for canning) combine diced tomatoes, pepper/onion mixture, and all remaining ingredients. Bring to a simmer and simmer over low for 3-4 hours stirring often (tomatoes burn easily so keep your eye on it-- I usually stir it about every 1/2 hour).
Pour into jars hot and process 30 minutes (see Mel's Kitchen Cafe for tips on canning and processing). Makes 8 quarts.
Notes
Add cloves garlic for a variation
Serve with delicious and crunchy tortilla chips and a pinto a black bean dip