Best Homemade Salsa (for canning)
This is a delicious, simple salsa that will be a hit with everyone! You can use fresh or canned tomatoes and it's ready to eat immediately or save for later!
Servings 5 -7 jars
Ingredients
- 3 28 ounce cans diced or 5lb. whole fresh tomatoes
- 2 jalapeno peppers diced
- 6 green onions diced up You can use white or yellow onion instead. About 2/3 cup
- 4 cloves minced garlic
- 2 Tbsp minced fresh cilantro
- 2 Tsp salt
- 1/2 cup vinegar 5% acidity
- 2 Tbsp lime juice
- 4 drops hot pepper sauce
- Pint size canning jars about 6
Instructions
- Put a large stockpot with water on the stove to boil. Fill 1/2 to 3/4 full.
- Place all ingredients into food processor and pulse to desired consistency.
- Put ingredients into large saucepan.
- Bring mixture to a boil, then reduce heat and simmer for one hour.
- Once it's at a good consistency, carefully ladle hot salsa into jars, living a 1/4" head space.
- Wipe jars clean and place the lid on jar with the seal next to the glass.
- Screw the band down evenly and firmly, just to the point of resistance..finger tip tight.
- Process in boiling water for 15 minutes.
- Remove with canning tongs.
- Let cool completely.
- Will stay good on the shelf for about a year, if sealed properly.
- Refrigerate after opening.