How to Can Salsa
I was so excited to go out to my garden last week and find loads of ripe tomatoes, onions, and peppers. I knew immediately it was time to make some salsa! This is Elise’s recipe, and our family has been making it for YEARS. It is kind of a “cheater” recipe because we use a seasoning packet, but it saves time and still has great flavors, and tastes fresh and amazing. If you are new to canning, never fear! Check out this GREAT post about canning for beginners written by my good friend, Mel, over at Mel’s Kitchen Cafe. It’s a fantastic resource that will help you learn how to can correctly. She explains it FAR better than I ever could, and goes through the whole process in detail for you.
Ingredients in Canned Salsa
Peeled and diced tomatoes White onion – coarsely chopped Green bell peppers – chopped Red or yellow bell peppers Bunch fresh cilantro – with as few stems as possible Small jalapeño pepper – no seeds, or ½ of a can Serranos – optional, depending on how spicy you want it Can green chilis Tabasco sauce – red White vinegar Sugar Salt Lime juice Packet of Mrs. Wages salsa mix medium
How to Make The Salsa Spicy
This salsa recipe for canning is a recipe for the mild salsa. If you would like more of a hot salsa, which is my personal preference, you can still make this. To amp up the spice, simply blend some Serrano peppers with the jalapeños, seeds removed (1-2 for medium spiciness, 3-4 for hot). Be sure to wear gloves when chopping the peppers… just in case! Read More: 75+ Best Mexican Recipes
More Salsa Recipes:
This salsa recipe for canning is one we make after every tomato harvest. As we are HUGE salsa fans, we have a few more canning recipes and others to share that I think you’ll love.
Homemade Salsa with Fresh Tomatoes Tomatillo Salsa Verde Cranberry Salsa Fresh Corn Salsa Savory Canned Salsa
How to Make Canned Salsa
Homemade Salsa with Fresh Tomatoes
Tomatillo Salsa Verde
Cranberry Salsa
Corn Salsa Recipe
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