Spicy Homemade Salsa (For Canning)

90m
Prep Time

1h
Cook Time

2h 30m
Ready In

Recipe: #20652

August 23, 2015

Categories: Tomato, Canning/Preserving, Fat Free, Gluten-Free Kosher, No Eggs, Non-Dairy, Vegetarian, Fresh Tomatoes, Hot Peppers, Spicy, more

recipe by:
brandie

"My sister made this amazing salsa last year with tomatoes from her garden, if you can you should make this! Makes 18 pints"

Original is 18 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (251.2 g)
Calories 92.9
Total Fat - 0.5 g
Saturated Fat - 0.1 g
Cholesterol - 0 mg
Sodium - 1045.1 mg
Total Carbohydrate - 20.4 g
Dietary Fiber - 3.8 g
Sugars - 12.9 g
Protein - 2.4 g
Calcium - 41.8 mg
Iron - 0.8 mg
Vitamin C - 70.9 mg
Thiamin - 0.1 mg

Step 1

Drop washed tomatoes into boiling water for 1 minute, remove and drop into ice cold water. Remove all the skin from the tomatoes, the skin should come right off if your hot water was boiling for 1 minute and the cold water has ice cubes in it.

Step 2

Cut the tomatoes over a very larger bowl to preserve all the wonderful juice.

Step 3

In a food processor, chop the bell peppers, jalapenos, garlic, and onions.

Step 4

Pour the tomatoes and all the chopped peppers, jalapenos, garlic and onions in a very large stock pot. Add cumin, sugar, vinegar, salt and pepper to the tomato mixture and mix well. Add the tomato paste and mix well. Slowly bring the mix to a rolling boil stirring so the mixture does not stick to the bottom of the pan

Step 5

Reduce the heat to low and cover the pot, cook for 1 hour

Step 6

Pack the salsa mixture into hot sterile jars and seal the jars with clean lids and screw tops

Step 7

Place the jars in a hot water bath canning pan, cover the jars with hot water

Step 8

Bring the hot water bath to a rolling boil cover and continue to boil for 20 minutes

Step 9

Turn off the heat and let the hot water return to room temperature then remove the jars to a storage area where the jars can sit undisturbed for at least 24 hours.