Homemade Canned Tomato Salsa
We have been doing a lot of canning as of late and we love it. Nothing like a homemade product as opposed to store bought. We have made for years Homemade Canned Tomato Salsa but this year we went out on our own and did our own recipe. Adding in our favorite parts of other recipes and coming up with something we can call our own.
So today I am sharing with you our recipe. This is how we like it and the heat we like but that can all be adjusted to your preferences too. Just be careful, we have done some mighty powerful stuff over the years that we have regretted. I like a salsa that is between mild and medium so that the other ingredients of dishes can still stand out. You can always add heat to your dish that you are serving. For example jalapenos on nachos to gain that extra heat you may desire.
We go to the farmers market a few times at this time of year getting the best produce we can find for our canning. Plus, we grow some of our own tomatoes on the balcony and use them too. All the ingredients though are farm fresh making the best salsa you will ever have!!
There are a variety of ways you can spice up your salsa. There are loads of hot peppers on the market, dried or fresh but some really hold a punch of heat. We have used habenero peppers with success but for this salsa today we used red hot peppers, that are similar in appearance to jalapenos and also jalapenos but leaving some seeds in. Also purchased from the market were Red Thai peppers and we added those in also. We have used these before for pickles to give them extra heat.
- 14 cups peeled roma tomatoes, chopped
- 3 cups onions, chopped
- 1 red pepper, chopped
- 1 green pepper, chopped
- 2 red hot pepper, chopped and seeded
- 4 jalapeno peppers, chopped and two with seeds and two without
- 2 Thai chili peppers, chopped, one with seeds and one without
- 2 Tbsp. minced garlic
- 4 Tbsp. sugar
- 2 tsp. pickling salt
- 1 tsp. ground cumin
- 1¾ cups cider vinegar
- In a large pot add the tomatoes, onions, peppers, hot peppers, garlic, sugar, salt, cumin and vinegar. Stir often and bring up to a boil, reduce heat to simmer and boil gently for about an hour, continuing to stir occasionally. Sauce should be reduce by half and somewhat thickened. Adjust taste with salt if needed.
- Add lids to hot water for 5 min.Pour into sterilized jars and remove air pockets, and fill to ½". Wipe rims and seal with lids and apply rims to fingertip tight. Process jars in a water bath. Cover the jars with at least 1-inch of water. Bring to a rolling boil and process for 20 minutes (25 minutes for altitudes 1000 to 3000 ft, 30 minutes for 3,001 to 6,000 ft, 35 minutes for 6,001 to 8,000 and 40 min. for 8,001 to 10,000 ft ). Then turn off heat and let the jars sit in the hot water for 5 minutes.
- Remove the jars to a tea towelled lined counter and let cool. You should hear a popping noise when they seal. If any don't seal, place in the fridge and use within a week.
- Canned salsa should be used within the year.