I have a salsa recipe that was given to me by an old roommate (thanks Kelly!). I’ve since altered it a tiny bit but still love it every bit as much. This salsa is great for canning but you could also make a smaller batch and eat it fresh. It’s just as delicious!
- 6 lbs tomatoes. I use a combination of simple canning tomatoes and heirloom for variety.
- 1 large onion
- 4-5 jalapenos (depending on size and how spicy you like your salsa)
- 1 package Mrs. Wages salsa mix (I usually go for the hot variety, but you can use any)
1. Begin by blanching your tomatoes. Cut an X into the bottom of each fruit and place into a pot of boiling water. Don’t overcrowd them; you might have to do a few waves. Boil for about 1 minute, until the skin starts to peel off. Immerse the tomatoes in ice water, then peel skin off and core the tomato.
2. While you’re blanching your tomatoes, sterilize your canning jars. Submerge jars (full of water) into your canner and boil for 10 minutes. It can take a while to boil since there is so much water in the canner, which is why I start this early.
3. Blend up your tomatoes to a consistency you like. I like mine well-blended. Pour into a roasting pan or large pot, whatever will hold the amount you have. At this time, blend up your onion and jalapenos as well. Make sure you wear gloves when handling the jalapenos, those suckers can burn your eyes!
4. Pour all tomatoes, onion, jalapenos and salsa mix into your roasting pan or pot. Since I tend to make a double batch, a roasting pan works really well. Place on the stove and boil. Your purpose here is to get rid of much of the liquid.
5. To assist in liquid removal, you can place a colander in your roasting pan. Press down softly, wait a few minutes, and you will see an abundance of liquid. Use a measuring cup to scoop this out. Continue removing liquid until the salsa is a consistency you like. I like mine quite thick, so this process can take a while. Which is actually perfect, because my canning water takes a while to boil!
6. When your salsa is to your liking, pour into your sterilized jars. I have a canning funnel my grandma used, and it’s a life saver. Make sure to leave 1/2 inch of headspace in the jars, and keep your rims clean.
7. Once your jars are full, dip your finger into some warm water and wet the rim of each jar before you seal it. Don’t fully tighten the tops. Close them securely but don’t overtighten. You will tighten them more once they come out of the canner.
8. Place your sealed jars into your canner and boil for 15 minutes. Take the jars out and listen for the tell-tale “pop” of the top to let you know they’re fully sealed. Once the jars are cool enough to handle, tighten the lids fully and label with the month and year.
If you have extra salsa that won’t fit in your jars, it will keep in the fridge for a week or so. But, if you’re anything like me, there’s no way it will last that long!