Salsa is one of those staples that if you are going to can, you have to make salsa. Everyone knows that right? When I was looking for recipes I wanted one that would be perfect. One of the first places I checked was over at Just Get Off Your Butt and Bake. Have you been to Jonna’s site? She’s pretty much amazing and has been one of my blogging idols for quite some time. Not only are her photos amazing – her recipes are even better! I’ve made so many things from her site and I’ve loved every one. In fact, way back when I was doing my “Monday Favs & Must Haves” she was one of my features. You can read that post: here.
This Homemade Salsa is so fresh, you won't ever want to go back to store bought!
- 1/2 bushel tomatoes peeled & chopped
- 15 anaheim peppers seeds removed
- 6 jalepeno peppers seeds removed
- 5 large onions
- 1/2 c. canning salt
- 3 tbsp. cumin
- 1 tbsp. crushed garlic
- 2 c. cider vinegar
- 3 tbsp. fresh cilantro
- 4 tbsp. brown sugar
- 1 c. white sugar
- 1 tbsp. oregano
- 1 12 oz. can of tomato paste
- Bring all ingredients to a full boil, then turn heat down to medium stirring constantly. Simmer for 20 to 25 minutes or until desired consistency. If you like, you can run an immersion blender through the salsa for a thinner consistency. If you like chunky salsa, then don't.
- Ladle hot salsa into prepared jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary. Wipe rim and center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process pint jars for 40 minutes. Remove canner lid. Place jars towel on counter and do not disturb until cooled.
Adapted from Get Off Your Butt & Bake