Canned Restaurant Style Salsa
Source of Recipe
Good Life Eats
Recipe Introduction
Make this one time, you'll never want to buy jarred salsa again! You can make it the consistency you choose, I let my blender do all the work. The heat level is also easily modified depending on the peppers you choose, I usually make it medium-hot, the range I find most people prefer.
List of Ingredients
2 (28 oz.) cans Whole Tomatoes With Juice
2 (10 oz.) cans Rotel Original (diced Tomatoes & Green Chilies)
2 (10 oz.) cans Rotel Mexican (diced Tomatoes with Lime & Cilantro)
1/4 cup tomato paste
2 cups yellow onion, chopped
3 cloves garlic, minced
2-4 whole jalapenos, halved (seeds removed for milder salsa)
1/2 t. sugar
1-1/2 t. Kosher salt
1/2 t. black pepper
1/4 t. crushed red pepper flakes, optional
2 t. ground cumin
1 cup fresh cilantro, since the stems have great flavor, I use leaves and stems
1/2 cup lime juice (do not use less than this if you are water bath canning; use more if you like)
Recipe
Prepare canner, jars, and lids according to canning guide.
Combine whole tomatoes, Rotel, paste, onion, jalapeno, garlic, sugar, salt, black pepper, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Add all ingredients to a stock pot. Bring to a boil over medium high heat. Reduce heat and boil gently, stirring frequently until slightly thickened, about 15 minutes.
Ladle hot salsa into clean, warm jars, leaving about 1/2 inch headspace. Remove any air bubbles and adjust headspace, if necessary, by adding additional hot salsa. Wipe rim with a clean towel. Center the sterilized lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process pint jars for 20 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
Salsa Canning Tips:
• Do not reduce the amount of lemon juice or tomatoes.
• Do not add extra peppers, onion, or garlic.
• Canned chilies may be used in place of fresh.
• You can substitute one type of pepper for another. For example, hot jalapeno peppers, bell peppers, yellow peppers, banana peppers, chili peppers may all be substituted 1:1.
• The key is not increasing the amount of low acid ingredients in relation to the amount of high acid ingredients
• Wear gloves while handling jalapenos and peppers. Don't touch your face until you have washed your hands.
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