Delicious Restaurant-Style Salsa Canning Recipe
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It’s salsa day, and we’re making my delicious restaurant-style salsa! This is the recipe I demonstrated in my recent video. This recipe is for a lot of salsa (7 pints) because I’m canning it with my hot water bath canner.
This is a blended, somewhat smooth salsa that is not chunky. The spice level is “medium,” but if you’re a lover of spicy foods you will probably find this to be somewhat mild.
Delicious Restaurant-Style Salsa Recipe
Course: Appetizers, SnacksCuisine: MexicanDifficulty: Easy
Servings
7
PintsPrep time
20
minutesCooking time
1
hour15
minutesTotal time
1
hour35
minutesIngredients
18 Roma tomatoes
3 large Spanish onions (or white or yellow onions)
3-4 red and/or orange bell peppers
2 Poblano peppers
5 jalapeño peppers (or more, to your taste)
4-5 cloves of garlic
1/2 cup fresh cilantro (coarsely chopped)
1 cup white vinegar
2 tablespoons salt
Directions
- Making the Salsa
- Roughly chop all fresh ingredients and combine in large stock pot.
- Heat to boiling, then reduce to simmer.
- When everything is soft, add salt and vinegar and blend with immersion blender.
- Then simmer on low heat, stirring regularly, for 60-90 minutes (or until salsa reaches your desired consistency).
- Canning the Salsa
- Sterilize jars and lids (this recipe makes 7 pints).
- Add 1/8 teaspoon citric acid to each pint jar.
- Fill jars with salsa, de-bubble, and wipe jar rims.
- Put lids and rings on jar, and place into hot water bath canner.
- Fill canner with enough water to cover the jars completely, with at least 1 inch of water to spare.
- Heat water to boiling, and process for 15 minutes.
- After processing, remove jars from canner and place on counter. Leave undisturbed until cooled to room temperature.
- Refrigerate jars after opening.
Recipe Video
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