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Favorite Canned Salsa

Yield
Servings
Prep time
1 1⁄2 hours
Course
Vegetables
Special Diets
Vegetarian
Food Allergies
Dairy-free
Source
Recipe reprinted with permission from Simply in Season © by Herald Press

Description

Enjoy garden produce all winter with this recipe!

Ingredients

14 ctomatoes, peeled, chopped and drained
3 conion, chopped
1⁄2 cchili peppers, chopped (use more for hot salsa)
1 cgreen, yellow and red sweet peppers (up to 3 cups if desired)
8 clvgarlic, minced (up to 10 cloves if desired)
1 ctomato sauce
1 cketchup
3⁄4 cvinegar
10 Tcornstarch
1 Tchili powder
1 1⁄2 tground cumin
2 1⁄2 Tsalt

Instructions

Combine tomatoes, onion, chili peppers and garlic and set aside. Combine remaining ingredients in a saucepan and cook until thick and a clear, dark color. Add the vegetables to the sauce and heat through. Ladle salsa into hot, sterilized pint jars to within 1/2-inch of top, seal with sterilized lids according to manufacturer's directions and process full jars in boiling water bath for 35 minutes. Makes 9-11 pints.