Traditional Salsa

Recipe from Ball

This is my third different kind of salsa I have canned this year.  They have all been delicious! :)  This one is very mild and very fresh tasting.  I actually made 1 1/2 times the recipe, which made 7 pints.

I prepped the tomatoes a few days before.  Peeling, dicing and draining.  If you leave all of the juice in, the salsa is too runny.

7 c (about 5 lb) peeled, diced, cored tomatoes
6 green onions, sliced
2 jalapenos, seeded and minced
4 cloves garlic, minced
1/2 c white vinegar
2 T lime juice (about 1 lime's worth of juice)
4 drops hot pepper sauce
2 T minced cilantro
2 t salt

Sterilize jars and lids.  Prepare boiling water canner.

Combine all ingredients in a large stockpot.  Bring to a boil, reduce heat and simmer for 15 minutes.

Ladle hot salsa into hot jars, leaving 1/2-inch head space.  Remove air bubbles, wipe rims and set lids on jars.  Apply bands and adjust to fingertip tight.

Boil in the water canner for 15 minutes.  Check seal after 12-24 hours.  If not sealed, refrigerate immediately.


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