Are you a salsa lover? We eat ALOT of it. One of our go-to snacks are tortilla chips and salsa. However, I found that once I picked up the fancy fresh salsa in the deli, I just couldn't go back to the mass produced salsa down the middle of the grocery isles. I thought I would give my own a try. Yup, I'm hooked. Mr. Fix-It is in salsa heaven and we're never going back to the middle-of-the-isle-ho-hum salsa.
Homemade Salsa Recipe
I took this recipe from the Bernardin site and modified it a bit. Here's what I did...
8 cups chopped tomatoes,
2 cups chopped onions
9 jalapeño peppers (I added a mix of these babies)
3 cloves garlic, minced
1 can tomato paste
3/4 cup white vinegar
3/4 cup chopped cilantro
- Place 5 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside; sealing discs in hot water. Keep jars and sealing discs hot until ready to use.
- Blanch, peel and coarsely chop tomatoes. Measure 8 cups and finely chop jalapeños. You can seed the tomatoes if you want, as well as, the jalepenos but we like our salsa spicy :)
- Combine tomatoes, onions, jalapeño pepper, garlic, tomato paste, vinegar and cilantro in a large stainless steel saucepan. Bring to a boil; boil gently, stirring occasionally, until salsa reaches desired consistency, about 30 minutes.
- Ladle salsa into a hot jar to within 1/2 inch (1 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more salsa. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. You don't need an actual canner, I used a very large pot. Repeat for remaining salsa.
- When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time.
- When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
- After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.
Stay tuned for next week's Mason Jar Series recipe :)
Who wants to win a yummy salsa mix AND a set of 500 ml mason jars? I know YOU DO!! Enter here!
Mason Jar Series - WIN A SET of 500 ml Mason Jars & Salsa Mixes!
Keep it Beautiful.
**My friends, everything in this post is my own. I have not been financially compensated for this post. Bernardin graciously supplied the mason jars...wasn't that so nice of them? Thank you. It was my idea to start canning and everything I've said are my own words. I wanted to encourage you to make your own salsa and experience the deliciousness :) **