Today a basket of peppers, chilis and tomatoes that someone graciously shared with me became 14 beautiful pints of salsa. The process began with roasting peppers and ended with boiling the pints. All told, it probably took about 3 hours. The herbs and spices were already in the cupboard, as was the tomato paste. Onions were the only ingredient that had to be purchased just for this recipe…and if you are growing them, maybe this will be an almost free thing for you.
1. Info for Home Canned Salsa
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Home Canned Salsa
- 6 cups tomatoes, peeled and chopped
- 1 cup onion, chopped
- 1 cup green pepper, chopped
- 1 small can tomato paste
- 1 chopped jalapeno pepper
- 1 tsp garlic salt
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 2 Tbsp sugar
- 2 Tbsp vinegar (because tomatoes just aren’t acidic enough these days to be completely safe in a boiling bath)
3. Directions:
- Combine all ingredients in a huge pot.
- Simmer for about 90 minutes.
- Pour into clean pint jars. Adjust prepared lids and boil for 15 minutes.
