Homemade Garden Salsa With Canning Instructions
Experience the taste of the garden with this delicious salsa. Make it with frozen tomatoes (optional) and customize the heat to your liking.
Equipment
- 1 Canning Pot
- 1 Vegetable Chopper optional
- 1 Large Stockpot
Ingredients
- 10-11 lbs tomatoes 14-16c chopped and drained
- 3 large yellow onions 6c, diced small
- 7 anaheim peppers diced
- 10 jalapenos half seed, half with seeds, diced
- 4 habaneros seeded and diced
- 2 bunches cilantro stems removed, chopped finely
- 2 heads fresh garlic minced
- 4 tsp cumin
- 4 tsp black pepper
- 4 tbsp salt
- 1 c apple cider vinegar
- 1 c lime juice
- 4 c tomato sauce 32oz can + 15 oz can
- 4 c tomato paste 5 6oz cans
Instructions
- Roughly chop tomatoes and put them into the pot.
- Chop the onions and anaheim peppers into bite sized pieces and add to the pot.
- Remove the seeds from all the habaneros and half of the jalapeños, chop into bite sized pieces and add to the pot.
- Finely chop the cilantro and garlic and add to the pot.
- Add the cumin, black pepper, salt, apple cider vinegar, lime juice, tomato sauce, tomato paste into the pot.
- Stir the contents of the pot and place on medium/high heat to bring it to a boil.
- Once boiling, reduce the heat to maintain a simmer and simmer for 30 minutes.
- While the salsa is simmering, fill the water bath canner and begin to heat up the water so it’s ready for canning when the salsa is ready.