Award Winning Canned Salsa Recipes

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THE BEST CANNING SALSA



The Best Canning Salsa image

This is a great use for tomatoes from the garden and nothing tastes better than homemade. Enjoy!

Provided by cookingmama

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 1h30m

Yield 17

Number Of Ingredients 13

30 tomatoes, peeled and chopped
10 cups chopped onions
2 cups vinegar
2 (8 ounce) cans tomato paste
2 green bell peppers, chopped
2 red bell peppers, chopped
4 banana peppers, chopped
½ cup white sugar, or more to taste
10 cloves garlic, chopped
8 teaspoons pickling salt
2 teaspoons ground black pepper
½ bunch fresh cilantro, chopped
17 (1 pint) canning jars with lids and rings

Steps:

  • Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 143.5 calories, Carbohydrate 32.8 g, Fat 0.9 g, Fiber 6.9 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 1325.3 mg, Sugar 21.1 g

SALSA - AWARD WINNING



Salsa - Award Winning image

I had just moved to San Antonio and friends told me to enter my salsa recipe into a contest. I won second place! For San Antonio, I thought that was pretty good. I have made this for years and people always ask for more and for the recipe. Keep it fresh!

Provided by Keith Saddoris

Categories     Salsas

Time 15m

Number Of Ingredients 10

1 small white onion
2 small jalapenos, fresh
2 small serrano chiles
3-4 chipotle peppers - dried if possible
1 can(s) tomatoes, canned whole
1 can(s) tomatoes, crushed
1 bunch cilantro, fresh
2 Tbsp lime juice
1 pinch sea salt
1-2 pinch sugar

Steps:

  • 1. Add the following ingredients to a food processor fitted with blade: white onion (peeled and quartered), peppers (removed of seeds),1/2 can of whole tomatoes -- pulse until desired consistency -- I like pretty small pieces
  • 2. Pour contents of food processor into large bowl and combine with crushed tomatoes
  • 3. Back in food processor, add remaining 1/2 can of whole tomatoes and cilantro. Pulse until cilantro is well distributed.
  • 4. Combine tomato/cilantro combination with first tomato/pepper combination. Add can of crushed tomatoes, lime juice, salt, pepper and sugar to taste.
  • 5. Serve or refrigerate for several days as needed.
  • 6. Note: For chipotle peppers, I prefer to the dried kind if possible, but they can be hard to find so it is okay to use the canned ones in sauce.
  • 7. Note: Change the number of peppers per your taste for heat. Removing the seeds helps keep the heat down so handle as you like.

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