Canned Salsa

4.89 from 9 votes

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

Cook Time3

Processing30

Total Time4

Course: Appetizer

Cuisine: Mexican/Spanish

Keyword: canned salsa, canning, salsa

Servings:

Calories: 31kcal

Author: Erica Walker

25 cups peeled and diced tomatoes between a gallon and a half and 2 gallons
3 white onions coarsely chopped
3 green bell peppers chopped
2 red or yellow bell peppers
1 1/2 tablespoon garlic minced
1 bunch cilantro as few stems as possible
4 small jalapeños 2", no seeds (or 1/2 small can jalapeños), blended in some tomato juice to puree
2 Serranos optional, depending on how spicy you want it
1 can green chiles
1 1/2 tablespoons Tabasco sauce red
2 1/2 cups white vinegar
1/2 cup sugar
1/4 cup salt
2 tablespoons lime juice
1 packet Mrs. Wages salsa mix medium -- 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

*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.