- 3 cups chopped onions – about 4 onions
- 2 cups chopped bell peppers – about 3 peppers
- 10 cups chopped tomatoes and juice (skins removed)
- Juice of 1 lime
- ¼ cup of honey
- 1 cup chopped jalapenos or other hot peppers (adding seeds will make it hotter)
- 5 cloves of garlic – minced
- Handful of fresh cilantro – chopped
- 1 ¼ cup of apple cider vinegar
- Liquid smoke - optional
- 2 tsp salt
- 2 tsp black pepper
- ½ tsp cumin
- 2 cans tomato paste, 6 oz
- Add all ingredients except tomato paste to a large stockpot.
- Bring to a boil and simmer for approximately 30 minutes.
- Add more hot peppers if you like a hotter salsa. You can also try different peppers like habanero, chilies, chipotles, etc.
- Add the tomato paste one can at a time to get the desired consistency of the salsa.
- You can remove some of the juice if the salsa is too thin for your taste and then and can the juice when you process the salsa for tomato juice or for a spicy Bloody Mary mix!
- Cook another 10 minutes.
- Ladle into hot canning jars and process in a hot water bath for 30 minutes.
Canning via Hot Water Bath Make sure canning jars are clean and hot. Easiest method is to run them on the rinse cycle in the dishwasher just before adding the salsa. Also have the lids hot. I usually put them in a small pan of hot water on the stove. At the same time have a canner (see picture below) half full with boiling water. Ladle salsa into the hot jars, clean the rims of the jars and add lids and rings. Tighten but do not over tighten the lid. Place jars into boiling water so the water covers the jars with about an inch of water. Start your timer. Keep the water at a low boil throughout the 30 minutes. Remove and cool on a towel.
Final notes: The ingredients are not as important as the method here. Everyone has different tastes when it comes to salsa and any of the ingredients can be substituted or altered however; we have found this recipe to be wonderful and it uses all our fresh garden vegetables. We have added corn, black beans and even mango to some of our variations of salsa. If you like it saltier or spicier or some other taste then go ahead and adjust the ingredients to suit your taste. One thing is though is that salsa will get hotter as it sits after it is canned because the peppers continue to leech out their hotness.
However; the cooking and canning method need to stay the same. Go ahead and experiment and if you develop a recipe that you like please share it so everyone can try and enjoy.
God Bless friends and we’ll gobble at ya later