It’s that time of year…. tomatoes, peppers, onions and more fresh vegetables are ready to be picked from the gardens and filling up the fridge. If you are looking for something to do with those fresh ingredients, how about canning some salsa? My mild salsa canning recipe is a little sweeter than some people like. To decrease the sweetness, add more lime juice to the recipe, tasting as you go. If you want a medium or hot salsa, add more hot peppers or even use a variety of peppers to get more heat. I first made this recipe two years ago and I’m out of salsa and ready to make some more.
- 12 medium tomatoes peeled
- 4 large onions
- 4 large green peppers
- 2 cloves garlic
- 4 jalapeno peppers
- 1 cup apple cider vinegar
- 2 tbsp lime juice
- 4 tbsp fresh chopped cilantro
- 1 tbsp kosher salt
In a large food processor, mince 6 tomatoes, 2 onions and 2 green peppers and the garlic.
Put the minced ingredients into a large pot and set the heat to low.
Hand chop the remaining tomatoes, onions, green peppers and the jalapeno peppers and add them to the pot.
Add the remaining ingredients to the pot, stir.
Set the heat to high and allow it to reach a rolling boil. Reduce heat.
Heat on medium until the sauce thickens.
Can your salsa using a boiling water canner.
Altering this recipe slightly could also change it from a mild salsa to a sweet chili sauce. I may have to experiment with that! What types of canning recipes have you tried recently?