Plump red tomatoes, crisp green peppers, and cilantro waving in the breeze – it’s the perfect recipe for canning garden fresh salsa!
Last year our garden consisted of a few tomato plants. The sudden move (and the amazing way God worked it all out) preoccupied the majority of the summer and a big garden just wasn’t meant to be. But this past summer we were able to put in a large garden again – much to my delight, the strange spring weather broke just long enough to get everything planted.
We usually have a nice variety of veggies that vary from year to year, but no matter what, we always plant our salsa-making ingredients.
Garden Fresh Salsa (gluten-free, candida-diet)
16 c. tomatoes, pureed/chopped
12 oz. tomato paste
2 onions, chopped
6 green peppers, chopped
5+ jalapeño peppers, chopped
7-14 garlic cloves, minced
2 c. raw apple cider vinegar
2 Tbs. celtic sea salt
1 Tbs. ground cumin
2 tsp. ground oregano
a handful of fresh cilantro, chopped (or 2+ tsp. dried cilantro), to taste
1. Chop all the veggies, or place in a food processor and pulse several times to the chunkiness desired.
2. Combine chopped veggies and all other ingredients in a large stock pot. Cook for about 2 hrs. over low/medium heat – stirring regularly. (If you want a thicker salsa, just cook it longer until more liquid has evaporated.)
3. While the salsa is cooking, fill a canner (these are the blue or black pots with white speckles, not a silver pressure cooker) with water and turn burner on medium/high. Set aside 8-10 pre-washed pint jars. Boil the canning lids (round, flat lids with the rubber seal) in a small pan of hot water.
4. When the water in the canner has started to boiling, fill the pint jars by spooning the salsa into each jar with a large funnel and soup ladle (makes it less messy). Be sure to leave about 1″ space from the top of the salsa to the top rim of the jar.
5. Place a boiled lid on each jar and screw on the rim.
6. Carefully place up to 8 jars into the canner. (Your canner should have a metal rack inside with a spot for seven jars around the outside and one in the middle.) Once all the jars are in, make sure the water covers the jars fully by about 1-2″.
7. Place the lid on your canner and boil for 25 min.
8. When the cooking time is over, take the jars out and line them on a kitchen towel without the jars touching. As they cool you will hear the lids seal with a ‘pop’. Let the jars cool completely.
9. Once cooled, you can test if the jars sealed by pushing down on the center of the lid. If the lid pops up and down, it has not sealed. A sealed jar lid will be solid and won’t ‘pop’. If the jar hasn’t sealed you can place a new lid on and cook it again, or just put that jar in the fridge and use as you would any other salsa.
This recipe is so versatile. If you want it hotter, add more jalepenos, if you want a good, strong garlic flavor, lean toward more garlic cloves. Travis and our oldest son like it *hot* so before I put the lid on the last couple of jars, I’ll stuff them full of chopped jalapeños. Just be sure to label them correctly! 😉
What ingredient is a ‘must have’ in your salsa?