Homemade Salsa
Homemade Salsa
Ingredients
For the Salsa
- 3 cups peppers, any variety, chopped
- 10 cups tomatoes, chopped
- 10 cups onions, chopped
- 2 cups cilantro, chopped
- 10 garlic, cloves, minced
- 1/2 cup granulated sugar
- 1/2 cup canning salt
- 1/2 cup white vinegar
- 1 tablespoon cumin
- 1 tablespoon oregano
Instructions
- 1
Using a food processor, chop the 3 cups of peppers. Set aside.
⏱️ 10 min
- 2
Using a food processor, chop the 10 cups of tomatoes. Set aside.
⏱️ 15 min
- 3
Using a food processor, chop the 10 cups of onions. Set aside.
⏱️ 15 min
- 4
Combine the chopped peppers, chopped tomatoes, and chopped onions in a large, heavy-bottomed pot.
⏱️ 5 min
- 5
To the pot, add the 2 cups of chopped cilantro, 10 minced garlic cloves, 1/2 cup of granulated sugar, 1/2 cup of canning salt, 1/2 cup of white vinegar, 1 tablespoon of cumin, and 1 tablespoon of oregano.
⏱️ 5 min
- 6
Stir all the ingredients together thoroughly until well combined. Bring the mixture to a rolling boil over medium-high heat, then reduce the heat to low and let it simmer for 2 hours, stirring occasionally to prevent sticking to the bottom of the pot.
⏱️ 120 min
- 7
While the salsa is simmering, wash your canning jars and lids thoroughly with hot, soapy water. Place the clean jars in an oven set to 225°F to keep them hot and sterilized until ready to fill. Keep lids in hot (not boiling) water.
⏱️ 10 min•🌡️ 225
- 8
Once the salsa has finished simmering, carefully ladle the hot salsa into the prepared hot jars, ensuring to leave 1/2 inch of headspace from the rim of each jar.
⏱️ 15 min
- 9
Use a debubbler tool or a clean spatula to remove any trapped air bubbles from the jars. Gently press down on the salsa to release air.
⏱️ 5 min
- 10
Wipe the rims of the jars clean with a damp cloth to ensure a proper seal.
⏱️ 5 min
- 11
Place the hot lids and rings on the jars, tightening the rings to fingertip-tight (do not overtighten).
⏱️ 5 min
- 12
Place the filled jars into a water bath canner, ensuring they are fully submerged in water by at least 1 inch. Bring the water to a rolling boil and process the jars for 20 minutes. Adjust processing time for altitude if necessary.
⏱️ 20 min•🌡️ 212
- 13
Carefully remove the jars from the water bath canner and place them on a towel-lined counter or cooling rack to cool completely, undisturbed, for 12-24 hours. Once cooled, check that the lids have sealed properly (they should be concave and not flex when pressed). Any unsealed jars should be refrigerated and consumed within a week.
⏱️ 120 min
Kitchen Tools
Homemade Salsa
For the Salsa
- 3 cups peppers, any variety, chopped
- 10 cups tomatoes, chopped
- 10 cups onions, chopped
- 2 cups cilantro, chopped
- 10 garlic, cloves, minced
- 1/2 cup granulated sugar
- 1/2 cup canning salt
- 1/2 cup white vinegar
- 1 tablespoon cumin
- 1 tablespoon oregano
Instructions
- 1
Using a food processor, chop the 3 cups of peppers. Set aside.
⏱️ 10 min - 2
Using a food processor, chop the 10 cups of tomatoes. Set aside.
⏱️ 15 min - 3
Using a food processor, chop the 10 cups of onions. Set aside.
⏱️ 15 min - 4
Combine the chopped peppers, chopped tomatoes, and chopped onions in a large, heavy-bottomed pot.
⏱️ 5 min - 5
To the pot, add the 2 cups of chopped cilantro, 10 minced garlic cloves, 1/2 cup of granulated sugar, 1/2 cup of canning salt, 1/2 cup of white vinegar, 1 tablespoon of cumin, and 1 tablespoon of oregano.
⏱️ 5 min - 6
Stir all the ingredients together thoroughly until well combined. Bring the mixture to a rolling boil over medium-high heat, then reduce the heat to low and let it simmer for 2 hours, stirring occasionally to prevent sticking to the bottom of the pot.
⏱️ 120 min - 7
While the salsa is simmering, wash your canning jars and lids thoroughly with hot, soapy water. Place the clean jars in an oven set to 225°F to keep them hot and sterilized until ready to fill. Keep lids in hot (not boiling) water.
⏱️ 10 min•🌡️ 225 - 8
Once the salsa has finished simmering, carefully ladle the hot salsa into the prepared hot jars, ensuring to leave 1/2 inch of headspace from the rim of each jar.
⏱️ 15 min - 9
Use a debubbler tool or a clean spatula to remove any trapped air bubbles from the jars. Gently press down on the salsa to release air.
⏱️ 5 min - 10
Wipe the rims of the jars clean with a damp cloth to ensure a proper seal.
⏱️ 5 min - 11
Place the hot lids and rings on the jars, tightening the rings to fingertip-tight (do not overtighten).
⏱️ 5 min - 12
Place the filled jars into a water bath canner, ensuring they are fully submerged in water by at least 1 inch. Bring the water to a rolling boil and process the jars for 20 minutes. Adjust processing time for altitude if necessary.
⏱️ 20 min•🌡️ 212 - 13
Carefully remove the jars from the water bath canner and place them on a towel-lined counter or cooling rack to cool completely, undisturbed, for 12-24 hours. Once cooled, check that the lids have sealed properly (they should be concave and not flex when pressed). Any unsealed jars should be refrigerated and consumed within a week.
⏱️ 120 min