Homemade Mexican Salsa Canning Recipe
This Homemade Mexican Salsa Canning Recipe is a simple way to capture that restaurant style salsa taste right in your own home. What better way to enjoy the crunchy tortilla chip than with a bowl of homemade salsa.
Like Mexican food? Love Salsa and Chips?
Here is a homemade recipe that is easy to make and taste better than bought salsa. It is a recipe that even the professionals use. It is spicy with a touch of sweetness…. just perfect.
Gather up these ingredients: 2 cloves of garlic, ¾ cups of onions, 2 cups of green peppers and one cup of chopped jalapenos, and six tomatoes. In addition, get 2 teaspoons of cumin, ½ tsp. of dried cilantro, 1 tablespoon of fresh oregano, 1½ teaspoons ofsalt, 1 tablespoon of sugar, a cup of white vinegar and a 6 ounce can tomato paste.
Now, comes the making of it. It will take 40 minutes to prep and cook. With that, begin by turning on the food processor. Place everything in a pot in no order; go with whatever is preferred in the cooking game, with what works best in putting one ingredient at a time.
For salsa, it is suggested to go garlic, onion, and peppers (cleaned and de-seeded first), which are pulsed. Finally, chop the tomatoes into small pieces and add them in the mix as well.
Once it is all chopped well, go ahead and put the salsa in a pot until it starts to boil.After taking off the heat to let it cool for a few minutes, slowly pour the salsa into a wide mouth mason jar; have a second one in hand just in case.
If there is too much water, try to drain it out. Put the jar in the fridge to use within a week OR you can waterbath can it by process it for Process 15 minutes for pints and 20 minutes for quarts. The recipe says to do it for longer but honestly it is just excessive.
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