This post is part of a 2-part series. This first article will give you a salsa recipe for canning.
(The next post will describe how to preserve your salsa using a couple of different canning methods. You can decide which process better suits your preferences.)
If you’re on this page, you know there’s nothing like the taste of fresh, homemade hot salsa. And if you use your own homegrown hot peppers, it’s just too good for words.
The hot salsa recipe below makes 6 to 8 pints. We made sure you’d have enough to enjoy right away and to store for later.
The most important thing to remember is to use absolutely fresh ingredients.
Salsa Canning Recipe Ingredients
- Tomatoes: peeled, cored, chopped (10 cups)
- Chile peppers: mixture of mild, such as bell pepper, and hot such as jalapeno or habanero chillies (6 cups)
- Onions chopped (4 cups)
- Vinegar (1 cup)
- Salt (3 teaspoons)
- Pepper (1/2 teaspoon)
- Place all of the ingredients in a large saucepan and heat it to a boil.
- Allow the sauce to simmer for 10 minutes.
If you prefer not use vinegar in this recipe, you have the option to use equal parts of lemon and lime juice.
Also, spices may be adjusted according to your preference.
Do not modify the amount of vegetables to acid and tomatoes because it may raise the pH to a level that is unsafe for preservation.
At this point, you can enjoy your salsa right now with chips. (Here are some great tortilla chip brands that are gluten-free if you need to watch for that like me.)
Otherwise, your homemade hot salsa generally has a shelf life of a year. Enjoy your creation throughout the months, or gift it to family and friends.
Don’t forget to continue to the canning process page where we describe a couple methods that you can use to preserve this recipe in jars.