Fresh or canned, paleo salsa free from sugar and nasty chemical preservatives. Plus you can brag to friends and family you made it yourself!
- 6 cups tomato diced (and drained if making pico de gallo)
- 3/4 cup cilantro fresh diced
- 1 1/2 cup sweet or bell peppers diced
- 1 cup onion diced (approx 1 medium onion)
- 2 tbsp minced garlic
- 1/2 cup jalapeno or anaheim peppers diced (seeded for less heat)
- 2 tbsp habanero or chili pepper diced (optional for HOT salsa)
- 2 tbsp lime juice
- 1/2 tsp salt
- 3/4 cup vinegar (only if cooking for water bath canning)
- Begin by starting Holley’s Canning Jams music playlist. Now you’re ready!
- Dice all those fantastic veggies. I used a food processor: tomatoes first (drained if making fresh pico de gallo), cilantro, and sweet or bell peppers next, onion and garlic (because I like those chopped a little finer), then the jalapeno or anaheim peppers last, (unless I’m making it spicy, then I add the habanero or chili with the jalapenos).
- Mix all ingredients together, sprinkle with salt and lime juice, and stir well.
- Your fresh salsa is ready to serve! Yum! But if you want to put it in jars and keep it for more than a few days, you need to put all this wonderfulness into a large pot.
- Add vinegar and put on medium heat, bringing salsa to a boil. (You also don’t need to drain the diced tomatoes if you are cooking the salsa).
- Simmer on medium heat stirring occasionally while you prepare your jars and lids!
- The number of jars and lids you need will depend on the size of finished product you want. I do some in quarts for my housemate and her 15-year-old son (I swear he drinks salsa when no one is looking) and a few half pints for single serves or taco Tuesdays.
- Sterilize your jars and lids, bring your canning pot to a gentle boil.
- Once your salsa becomes the desired thickness, likely 40 min of simmering, spoon into jars, chasing the air bubbles out.
- With hot salsa, jars and lids, your salsa may seal without being immersed and processed in the water bath.
- Finger tighten lids and immerse in the canning pot. Process for 15 minutes (longer depending on your elevation).
- Pull out and let rest for 24 hours, as the salsa cools you will hear the sweet sound of cans popping; they are now sealed. Any that do not have a concave top after 24 hours refrigerate and eat right away.
Yields 8-10 cups-ish depending on how long you simmer and how small you cut the veggies.
- Category: Condiment
- Cuisine: Salsa