Get ready to transform your ordinary canning game with a salsa recipe that's about to become your new obsession! This homemade Mexican-style salsa isn't just a condiment—it's a flavor explosion that will have your friends and family begging for the secret recipe. Imagine preserving the vibrant tastes of fresh summer produce in six perfect pints of zesty, tangy goodness that will brighten up your meals all year round. Whether you're a canning novice or a seasoned pro, this salsa will elevate your culinary skills and impress everyone who tastes it!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 6 pints
Ingredients
- 10 cups diced tomatoes
- 2 cups diced onions
- 1 cup diced bell peppers
- 1/2 cup chopped cilantro
- 1/4 cup lime juice
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
Instructions
- Wash and sterilize 6 pint-sized canning jars, lids, and rings in hot, soapy water. Rinse thoroughly and keep warm.
- Prepare tomatoes by blanching in boiling water for 1-2 minutes, then immediately transfer to ice water. Peel, core, and dice tomatoes into uniform small pieces.
- Finely dice onions, bell peppers, and chop fresh cilantro. Measure all spices and prepare lime juice.
- In a large stainless steel pot, combine diced tomatoes, onions, bell peppers, cilantro, lime juice, salt, black pepper, cumin, garlic powder, and cayenne pepper.
- Bring salsa mixture to a gentle boil over medium-high heat, stirring frequently to prevent sticking. Reduce heat and simmer for 15-20 minutes until mixture thickens slightly.
- While salsa simmers, prepare a water bath canner by filling with water and heating to 180-185°F.
- Carefully ladle hot salsa into sterilized jars, leaving 1/2 inch headspace at the top. Remove air bubbles by running a clean knife along jar edges.
- Wipe jar rims with clean, damp cloth to ensure a proper seal. Place sterilized lids and rings, tightening to fingertip-tight.
- Process filled jars in boiling water bath for 15 minutes, ensuring jars are completely covered with water.
- Remove jars and let cool completely on a towel-covered surface. Check seals after 24 hours. Store sealed jars in a cool, dark place for up to 12 months.
Tips
- • Use the ripest, freshest tomatoes for the most incredible flavor • Wear gloves when handling hot peppers to prevent skin irritation • Ensure all your canning equipment is sterilized to prevent bacterial growth • Use a large stainless steel pot to prevent any metallic taste • Taste and adjust spices before canning for your perfect heat level • Let jars cool completely undisturbed to ensure proper sealing • Label your jars with the date of canning to track freshness • Store in a cool, dark place to maintain optimal flavor and quality
Nutrition Facts
Calories: 15kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
