Two years ago I canned salsa for the first time. We loved it! It was a mild salsa that even our girls were able to enjoy. Then I misplaced the recipe until a few days ago. I quickly ran out with the full intentions of spending Good Friday home with our little ladies making a new batch of salsa for our family. This time I’m going to blog it so misplacing the recipe doesn’t happen again! Plus a few friends asked for the recipe.
- 40 Roma tomatoes
- 6 Bell peppers
- 6 Jalapeno peppers
- 3 Anaheim peppers
- 5 Onions
- 3 Cloves garlic
- 1/4 cup Salt
- 2 cups Vinegar
- 1/2 cup Bottled lime juice (not fresh!)
- 12 oz Tomato paste (for thicker salsa use 2-3 cans)
- 1/2 cup Sugar
- Rinse, core, and peel ingredients.
- Run ingredients through a food processor. I didn’t run the tomatoes through until they were very fine because I like to make it a little chunky.
- Boil in large pot (I used my large magnalite pot) for two hours stirring occasionally.
- Portion into mason jars and put them in a wet bath for 40 minutes.
- Use any tomato you prefer, I lean towards the roma
- For a spicy salsa use 12 jalapenos and up to 8 Anaheim peppers.
- It’s important to NOT use fresh lime juice so that it won’t be too acidic.
- I like to use both green and yellow bell peppers to give it a good color.
- For this batch I had really large onions so I only used four of them.
- Salsa will have a shelf life of one year.
- This batch made 2 quarts and 12 pints.