Description
This homemade salsa recipe for canning delivers a sauce that’s full of veggies and fairly mild.
Ingredients
- 12 whole Medium Tomatoes
- 2 whole Green Peppers, Chopped
- 2 whole Small Onions, Chopped
- 1 Habanero Pepper, Minced
- 4 whole Jalapeños, Minced
- 2 cloves Garlic, Minced
- ¾ cups Apple Cider Vinegar
- 1 teaspoon Salt
- 4 Tablespoons Lemon Juice
Preparation
In a large bowl, prepare an ice bath. In a very large pot, bring canning jars to a simmer. Meanwhile, wash lids and rings in soapy water, then rinse and set side to dry.
Bring a large pot full of water to a boil. Cut a small, shallow “X” in the bottom of each tomato and then cook them in batches. Leave them in the boiling water for about 30 seconds, then drop immediately into the ice bath. After a couple of minutes, peel the tomatoes. Let cool. Chop and remove cores.
Saute onions, peppers, and garlic in oil until soft.
Remove water from large pot and add tomatoes, onion mix, cider, and salt. Bring to a boil, then reduce heat and simmer for 1–2 hours to reduce liquid. If desired, reduce the chunkiness by blending the salsa in a blender, food processor or with an immersion blender.
Remove jars from hot water. Add 1/2 tablespoon lemon juice to the bottom of each jar (this adds acid to the tomatoes to prevent botulism with canning) and then fill each with salsa. Using a canning funnel will keep the jars clean, or wipe up any mess before adding the lids. Set aside and wait for the lids to pop or, after 30 minutes, gently press the tops down with your finger.
Submerge the filled jars into a very large pot of simmering water. Make sure they are sitting on top of a grate so they aren’t directly touching the pot. Let them simmer for 15 minutes. Without this step, the salsa will only last about two weeks. A final hot-water bath, however, allows you to store the sealed salsa for up to a year in a cool, dark place. Once opened, store it in the refrigerator and eat within a week.
