Monday, October 9, 2017

Recipe for Canned Salsa

1/2 bushel of tomatoes, peeled, diced (or chopped with a Kwik Cut) and drained in a colander.
8 large bell peppers, diced or chopped with a food processor.
3 (or more if desired) jalapeno peppers, diced. Leave the seeds in for more heat. Be sure to use gloves to cut these up.
6 large cloves garlic, minced or pressed.
4 large onions, diced or chopped with a food processor.
1 cup apple cider vinegar
2 teaspoons cumin
1/2 Tablespoon of each of the following ingredients-
Morton's seasoned salt
celery salt
onion salt
garlic salt

Place all ingredients in a large pot and bring to a boil. Boil down to desired consistency, or thicken as desired with cornstarch, dissolved in water. Fill canning jars, clean the rims, put lids on and boil for 20 minutes in a hot water bath. Turn off the heat, remove the jars from the water and allow to cool. 

You can reuse jars from the grocery store,
that you have emptied. 
What is your favorite canned salsa recipe?

What do you use salsa for?

Thank God for lots of tomatoes this year! And peppers! And onions!

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