|Nutritional Guidelines (per serving)|
|Servings: 7 pints (112 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy homemade salsa is made with the addition of vinegar, which makes it safe for home canning.
- 8 ounces jalapeños
- 8 cups coarsely chopped tomatoes, peeled
- 3 cups chopped, seeded Cubanelle, Anaheim, or Sweet Banana Peppers
- 2 cups chopped onions
- 2 cups apple cider vinegar
- 1 cup each of chopped sweet red and yellow peppers
- 6 cloves of garlic (recipe doesn't say, but likely minced)
- 1 can tomato paste
- 2 tablespoon sugar
- 1 tablespoon salt
- 2 teaspoon paprika
- 1 teaspoon dried oregano
- 1/4 cup chopped cilantro
Gather the ingredients.
Cut jalapeños in half, discard ribs and seeds, and chop finely to make 1 cup.
In a large, heavy nonreactive saucepan combine everything except the cilantro and bring to a boil.
Reduce heat to medium-low and simmer, stirring often for 1 hour or until thickened.
Place 1 tablespoon of salsa on a plate and tilt the plate—the salsa should flow slowly in one stream.
Once that happens, add cilantro and cook for 5 minutes.
Meanwhile, fill a boiling water bath canner about two-thirds full with hot water. Bring to just below a boil and keep it hot. Wash and rinse canning jars and bands. A few minutes before filling the jars, bring a pot of water to a boil, boil new lids for 5 minutes, turn off heat, and leave the lids in the water to use right away.
Using a funnel, fill each jar with hot salsa, leaving a 1/4-inch headspace, cover with lids, and screw on bands firmly without forcing.
Place jars on a rack set on edge of the canner, lower filled rack into the water, and pour in enough simmering water to cover jars by 1 to 2 inches. Then cover canner and bring to a full rolling boil; boil for 20 minutes and then turn off heat.
Lift out rack and set on edge of canner. Using jar lifter, transfer the jars to a towel-lined surface and let cool completely. Check for the seal (they are sealed properly if the lids are turned down), store in a cool, dark, dry place and refrigerate after opening.
- When chopping the jalapeños, be sure to wear latex gloves and avoid touching your eyes.