House Salsa
House salsa is on the table in every Mexican restaurant out west, and it's a quick and easy salsa that works wonderfully for canning.
Servings: 32 servings (4 pint jars)
Equipment
Ingredients
- 10 cups plum tomatoes seeded, cored, and coarsely chopped
- 2 cups peppers chopped and seeded
- 1 ½ cup chopped onions
- 1 cup fresh cilantro chopped and loosely packed
- 1 cup cider vinegar
- 1 Tbsp minced garlic
- 1 Tbsp dried oregano
- 1 Tbsp sugar
- 1 Tbsp hot sauce or 3 chipotles in adobo, seeded and minced
- 1 ½ tsp ground cumin
- 1 ½ tsp salt
Instructions
- Combine all ingredients in a stock pot or Dutch oven.
- Bring the mixture to a boil, then simmer for 10 minutes until slightly thickened.
- Ladle the salsa into prepared jars, leaving ½ inch headspace.
- Process the jars in a water bath canner for 15 minutes for pints and half pints, adjusting for altitude.
Notes
Altitude Adjustments
Water boils at a lower temperature at higher altitudes, so jars need to be processed a bit longer as you go up in elevation. Here are the altitude adjustments for canning:- For 0 to 1,000 Feet in Elevation - Process pint and half-pint jars for 15 minutes.
- For 1,001 to 6,000 Feet in Elevation - Process pint and half-pint jars for 20 minutes.
- Above 6,001 Feet in Elevation - Process pint and half-pint jars for 25 minutes.
Nutrition
Calories: 22kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 125mg | Potassium: 216mg | Fiber: 1g | Sugar: 3g | Vitamin A: 689IU | Vitamin C: 19mg | Calcium: 15mg | Iron: 0.4mg