Savory Salsa Recipe for Canning
This Savory Salsa Recipe for Canning is thick, chunky and slightly spicy. The flavor from fresh ingredients is bottled to perfection. Plus it's easy to make!
Servings: 10 quarts
Calories: 291kcal
Equipment
- Quart (or pint) size canning jars
Ingredients
- 25 cups tomatoes peeled, chopped, and drained
- 1/3 cup Kosher salt
- 1 cup vinegar
- 1/4 cup lime juice
- 5 onions yellow, chopped
- 2 cup jalapeno peppers chopped (I like to use the canned jalapeno-- see notes above)
- 18 garlic cloves chopped (SO much easier to get the pre-peeled garlic cloves)
- 3 bunches cilantro remove stems, roughly chop
- 3 Tablespoons cumin
- 1 Tablespoon pepper
- 45 ounces tomato sauce 3 cans
- 36 ounces tomato paste 3 cans
Instructions
- Place tomatoes and salt in a LARGE stock pot. Bring to a simmer.
- Using an immersion blender, coarsely blend until you reach your desired consistency (my kids don't like big chunks of tomato so we blend it pretty well)
- While tomatoes are boiling, combine vinegar, lime juice, onions, jalapenos, garlic, and cilantro in a blender and pulse until blended to desired consistency (you may have to do this in 2-3 batches). If you need liquid to help it blend, add some of the tomatoes from the stock pot.
- Add blended onion mixture to the stock pot and add remaining ingredients (add more salt to taste, if needed).
- Simmer for 30 minutes to 1 hour, stirring often (tomatoes burn easily so keep checking it).
- Pour into jars hot and process 30 minutes.
- Yields 9-12 quarts (18-24 pints)
Nutrition
Calories: 291kcal | Carbohydrates: 63g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Sodium: 4574mg | Potassium: 3184mg | Fiber: 16g | Sugar: 38g | Vitamin A: 7651IU | Vitamin C: 176mg | Calcium: 192mg | Iron: 9mg