When you grow up with home-canned foods, you become accustomed to the flavors you know. Salsa is one of my favorite foods that we preserve, and over the years, I’ve adjusted the recipe to exactly my taste!
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I’ve started to use a variety of peppers and roast them first to add a depth of flavor. Sweet bell peppers can also be used as a swap. I like to know it’s spicy so I add up to two hot peppers as well.
As it cooks, make sure to taste it and adjust accordingly!
Ingredients:
– 16 cups, peeled, seeded, and diced tomatoes
– 2 cups roasted and diced peppers
– 1-2 hot ghost/habanero peppers (optional)
– 1 1/2 cups chopped onion (2 medium)
– 2 lbs tomatillos, husks removed, roasted and diced
– 1 cup cilantro, chopped
– 6 cloves garlic
– 1 1/4 cups white distilled vinegar
– 2 tsp cumin
– 2 tsp salt
– 12 oz tomato paste (optional)
Instructions:
– In a large heavy-bottomed stockpot, combine the prepared tomatoes, peppers, hot peppers, tomatillos, cilantro, garlic, vinegar, cumin, and salt. Stir and bring to a boil. Reduce to a simmer and stir occasionally to ensure no sticking on the bottom of the pot. Continue to cook 25-40 minutes until the salsa is reduced slightly and thick.
– To thicken, stir in up to 12 ounces of tomato paste and cook an additional 5 minutes.
– Remove from heat and pour into prepared sterilized pint jars, leaving 1/2 inch headspace.
– Wipe the rims of the jars and fit with a lid and ring.
– Place in prepared water bath and process for 20 minutes, adjusting for altitude.
– When finished, remove from the water bath and cool on a rack for at least 12 hours.
– Store in a cool dark place for 1 to 2 years.
Makes approximately 12 pints
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