Home-canned Salsa
We love Mexican food and this week, we’ve already been immersed in the stuff! I made Taco Soup and cornbread for supper Monday, canned salsa yesterday, and today (besides canning stewed tomatoes) I’ve been working on a triple batch of beef enchiladas…time consuming but oh so worth it! Wanted to share my salsa recipe with you…I’d someday like to find one with lime juice as the acid base…but we’re perfectly thrilled with this one so why bother, right?
Mary’s Mild Salsa–makes 10 pints
22 tomatoes (I put in more if they’re on the small side)
4 bell peppers, chopped fine
3 onions, chopped fine
1 cup vinegar
3/4-1 cup jalepeno peppers, chopped fine
1/2 cup sugar
1/4 cup salt
1 cup (12 oz) tomato paste
Cilantro to taste
3 cloves garlic minced
After getting skin off tomatoes (dip in boiling water 20 seconds, then into cold–skin falls off), put 2/3 of them in blender and blend. Chop the rest of them (if you have a good blender you can blend all veggies together, we like it chunky) and put all ingredients into pot, bring to a boil and then simmer for 25 minutes. Water bathe pints for 10 minutes.
I’ll have to post the Taco Soup recipe sometime…it has taco seasoning mix, ranch dressing mix, corn, ranch-style beans…great, now I’m wishing I’d doubled that recipe!
Comment by Bethanie
August 24, 2006 @ 10:36 am
I’m swimming in homemade canned salsa right now. My mother-in-law is making some every week.
Comment by Mary
August 24, 2006 @ 3:05 pm
I line my shady windowsills with all my canned goods…it looks pretty, and doesn’t rob my cupboard space! Plus, my kitchen is as country as it gets, so they fit right in!
Comment by Gena Suarez
August 31, 2006 @ 2:54 pm
I LOVE salsa! I don’t put vinegar in mine….well, I do, but not straight. I use Italian dressing (like Wishbone). That is my secret “base” to my salsas (guess it’s not a secret anymore, LOL). And then I also take my tomatoes and roast them like crazy, burn them good. Same with the peppers. Then I throw all that in the VitaMix and voila - killer salsa. I put onions, salt, pepper, garlic and other stuff in there too. YUM!
Comment by Mary
August 31, 2006 @ 8:27 pm
MMM! Thanks for sharing that…the roasting part sounds like a great way to add rich taste! And I love Italian dressing, cook with it all the time…
Thanks for stopping by! I love your blog btw!
Comment by Dave ;)
September 8, 2006 @ 4:43 pm
Is that enough acid to keep it safely canned?? If it is then yummmm does that sounds good. Thanks!
Comment by Mary
September 8, 2006 @ 6:25 pm
Hi Dave, are you asking about my recipe for salsa or Gena’s? I’ve been canning mine this way for years, as has my aunt-in-law and it’s never caused any problems!
Thanks for stopping by! Funny, according to my blog stats, this Home-canned Salsa post gets a huge amount of traffic! Must be that time of year…
Comment by Dave ;)
September 9, 2006 @ 9:55 am
yeah I bet it is! Tomatoes are flowing like water right now hehe.. my garden is like a red and green jungle!