0 0
Canned Bottled Salsa

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
8 quarts plum tomatoes
pickling salt
6 large onions
2 - 3 heads garlic
1 lb jalapeno pepper
6 large mild bell peppers
2 1/2 cups minced cilantro
1/4 cup ground cumin
1 (5 1/2 ounce) can tomato paste
3 tablespoons lime juice (per 500 ml jar)

Nutritional information

178.6
Calories
17 g
Calories From Fat
1.9 g
Total Fat
0.3 g
Saturated Fat
0 mg
Cholesterol
140.7 mg
Sodium
39 g
Carbs
10.6 g
Dietary Fiber
21.2 g
Sugars
7.7 g
Protein
8484 g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Canned Bottled Salsa

Features:
    Cuisine:

    How long do you boil the salsa for?

    • 320 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Canned (Bottled) Salsa,Most recipes for canning salsa call for vinegar, which I do not like at all. It makes the salsa taste more like a pickle and less like a fresh salsa. I developed this recipe to conform to the requirements of safe canning practices while still tasting as much like fresh salsa as possible. Salting and straining the tomatoes prevents the salsa from being too “soupy” without requiring a long cooking time to reduce the liquid. You should buy 10 limes; you probably won’t need them all but they do vary in juiciness quite a bit. NOTE: Jalapenos vary wildly in strength – the ones I get are fairly mild. If yours are very hot, or if you are looking for a milder salsa, you should feel free to reduce them accordingly.,How long do you boil the salsa for?,One of the best salsa’s I have ever made Thank you


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Bring a Large Pot of Water to a Boil.

    2
    Done

    Blanch the Tomatoes by Dropping Them Into the Boiling Water For One Minute. You Will Need to Do Them in Batches.

    3
    Done

    Transfer Them to a Large Bowl or Sink Full of Cold Water.

    4
    Done

    Fish Them Out and Peel Them.

    5
    Done

    Chop Them Coarsely and Sprinkle With Pickling Salt in Layers as You Go - I Try to Use About 4 Tablespoons.

    6
    Done

    Put Them in a Strainer and Set in a Cool Place (but not the Fridge!) to Drain For Several Hours.

    7
    Done

    When You Are Ready to Procede, Put All the Canning Jars in a Large Canner Full of Water to Cover by One Inch, and Bring to a Boil.

    8
    Done

    Boil For 10 Minutes.

    9
    Done

    If Your Water Is Very Hard, Add a Shot of Vinegar to the Water Before It Boils (to Prevent Lime Build-Up on Bottles).

    10
    Done

    Meanwhile, Peel and Chop the Onions.

    Avatar Of Thomas Bryant

    Thomas Bryant

    Culinary artist infusing dishes with creativity and a sprinkle of whimsy.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Broiled Steaks
    previous
    Broiled Steaks
    Baked Hot Wings
    next
    Baked Hot Wings
    Broiled Steaks
    previous
    Broiled Steaks
    Baked Hot Wings
    next
    Baked Hot Wings

    Add Your Comment

    eighteen + sixteen =