Classic Salsa Roja Canning Recipe
An absolute classic salsa recipe, this delicious and simple recipe is as genuine as it gets. It’s also perfect for canning, so double or triple this batch and fire up the hot water bath canner!
Classic Salsa Roja Canning Recipe
Course: Appetizers, SnacksCuisine: MexicanDifficulty: MediumServings
6
PintsPrep time
30
minutesCooking time
30
minutesTotal time
1
hourIngredients
10 Lbs Roma tomatoes (plum tomatoes)
3 Cups onion, chopped
6 jalapenos
4 Cloves garlic
3/4 Cup lime juice (bottled)
3 teaspoons Kosher salt
1 Cup cilantro, chopped
Directions
- Blanch or freeze tomatoes to remove peels. Chop into small pieces.
- Peel onion and chop.
- Remove stems and seeds from jalapenos and chop.
- Chop the cilantro.
- Put tomatoes, jalapeno, garlic, and salt into large pot. Bring to a boil, and reduce heat to a simmer for 5-10 minutes. Stir regularly.
- Add in the lime juice and cilantro.
- Blend mixture with an immersion blender (or standard blender) for a smooth salsa. Do not blend if you prefer chunky.
- Ladle the hot salsa into hot pint jars, leaving 1/2-inch of headspace.
- De-bubble and wipe the rims. Put on lids and rings.
- Process in hot water bath canner for 15 minutes (adjust for high altitude, if needed).
- Remove from canner and allow to cool completely. Store jars in cool, dark place with the rings removed.
Recipe Video
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