Clay's Kitchen : Salsa Recipes

Salsa Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Salsa for Canning [ canned ]

See: Canning Salsa Safety

Servings: 4 to 5 pints

8 cups peeled, cored, chopped fresh tomatoes
1 to 2 cups seeded and chopped fresh jalapeño peppers; use more or less to taste
2 cups chopped onion
8 cloves garlic, minced
½ cup chopped fresh cilantro
1 tablespoon salt
¾ cup cider vinegar
¼ cup fresh lime juice

Combine all ingredients in a large pot. Bring to a boil over medium high heat. Reduce heat and simmer about 10 minutes. Pour hot salsa into hot pint jars, leaving ¼ inch headspace. Seal jars with two piece caps. Process in a boiling water bath for 15 minutes.


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