Zesty Salsa & Canning Recipe
I cannot believe I have never shared a salsa recipe here! Every year, I fall more and more in love with canning tomatoes from our garden. Growing tomatoes is another giant love of mine. There is just something about the entire process of starting a seed, planting it outdoors, watching it grow, harvesting the ripe juicy red fruit, and turning it into something delicious that makes me feel whole and grounded. It’s an investment, a labor of love. One of the more delicious parts of growing tomatoes is getting salsa.
I am a chips and salsa girl through and through. If I had to choose one snack to eat for the rest of my life, it would probably be this. Last year, I made about 12-ish pints of salsa, half mild and half hot. Well… I finally finished off the last of 2018’s hot salsa. I may have made it a little too hot. I left every single seed from the hot peppers in the batch. It was enough to make you cry and sweat a little.
While this salsa uses a chili pepper sometimes considered hotter than a jalapeno, the Hungarian Wax pepper, it does not necessarily have to be a super hot salsa. This recipe is adapted from the Ball Canning recipes and recommends removing the seeds. You do not have to do this, but I warn you, if you want your batch to have some kick, only leave about 1/3 of the seeds in. Otherwise you might not be able to stomach it! And I like spicy food!
Ingredients & Recipe:
MAKES ABOUT 12 HALF-PINT JARS | ADAPTED FROM THE BALL COMPLETE BOOK OF HOME PRESERVING
10 cups chopped, cored, peeled tomatoes
5 cups chopped, seeded green bell peppers
5 cups chopped onions
2 1/2 cups chopped, seeded chili peppers (Hungarian Wax in this case)
1 1/4 cup apple cider vinegar
3 cloves garlic, minced
2 tbsp finely chopped cilantro
1 tbsp salt
Prepare hot water bath canner, jars, lids, and rings and set aside.
In a large stainless steel stockpot, combine the tomatoes, peppers, onion, chili peppers, vinegar, garlic, cilantro, and salt. Bring to a boil over medium-high heat stirring constantly to prevent sticking. Reduce heat and boil gently, until slightly thickened, about 10-15 minutes.
Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Wipe rims and apply lids. Screw on bands to fingertip-tight.
Process in hot water bath canner for 15 minutes. Remove lid and allow to sit in boiling water for another 5 minutes. Remove jars, let cool, and check seals after 12 hours.
While the ingredient prep takes a bit of time, the actual making of the salsa is fairly simple and can be done with ease. I know that you will enjoy this recipe as much as we do! While I think it needs salt before eating, you should not change the recipe as it could alter the acidity of the recipe, which could lead to a false seal on your jars. Happy canning!
xoxo Kayla
