Homemade Salsa for Canning!
Here’s a great recipe to make some homemade salsa. We used fresh tomatoes from the garden and picked up the rest of the items from the local grocery store.
Here is our list of Ingredients
- 20 Tomatoes
- 1 lb onions (yellow and red)
- 3 bell peppers (red, yellow and green)
- 3 jalapeno peppers
- 1/4 cup lemon juice
- 1 1/2 tsp salt
- 2 tsp pepper
- 1 tbsp chilli peppers crushed
- 3 tbsp chopped cilantro
- 1 clove garlic or 1 tsp powder
- Wash all jars, lids and rings.
- Prepare tomatoes by soaking tomatoes in boiling water for 2-3 minutes to split and loosen skins. Peel and chop all tomatoes, drain excess juices off in a strainer or colander before adding to extra large bowl. (We process tomatoes briefly in food processor before draining off juices)
- Dice or cube all onions and peppers into the same bowl. Add chopped cilantro also. (note: we didn’t end up adding cilantro to this batch as we bought parsley by mistake)
- Once all the veggies are in the bowl, stir in the lemon juice, garlic, chilli peppers, salt and pepper.
- Taste to see if it is as hot as you would like it – if not add a 1-2 tsp of chilli peppers tasting after each addition. Remember it will get a bit hotter after it sits for a while.
- Fill the jars leaving about 3/4″ at the top. Wipe off the tops of the jars then place on lids and screw tops. Screw lids firmly then turn back about a 1/4 turn.
- We then processed them in a pressure cooker following its directions. (5 minutes at 5 pounds). Make sure to follow all directions for your unit!
- Cool jars.
- Before putting away, test each jar to ensure it is sealed correctly. This can be done by pressing down on the lid, it shouldn’t move.
This is recipe is a variation of one that we found on Food.Com.
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