I LOVE chips and salsa. I could snack on them all day! I especially love my grandma’s homemade salsa recipe, which I’ve had since I was little.
I’ve been in a canning mood lately, and decided I wanted to can a whole bunch of salsa this year to satisfy both Chris and I’s frequent chips and salsa craving. We seemed to always be buying salsa, and the store bought versions are just never quite as good as homemade.
If you don’t have a canner and all of the necessary tools, here’s a perfect set to get started with!
- 1/2 bushel tomatoes
- 6 large green peppers, diced
- 1 4-oz can diced jalapenos (more if desired)
- 2 cups apple cider vinegar
- 1 handful salt
- 4 cups dried onion
- 3 tablespoons garlic powder
- Fresh cilantro (optional)
- Scald tomatoes and take skins off.
- Cut tomatoes in half and put in a large bowl.
- Mash tomatoes in a large pot.
- Add vinegar, salt, diced peppers, and cilantro, if used. Stir.
- Cook on medium-high heat until mixture boils. Turn heat to low and cook for one hour, stirring often.
- Add dried onion during the last 15 minutes and stir well.
- While the salsa is cooking, fill your canner with water. Place onto stovetop and turn on high heat until it boils.
- Scoop salsa into pint jars.
- Wipe jar tops with a wet cloth and place lids, screwing the lids tightly.
- Place jars onto canning rack for 10-15 minutes to get used to heat. This helps them not to break when placed into the boiling water.
- Boil jars for 30 minutes. Remove and let cool.
You will love this salsa recipe and make it again and again! It’s not too spicy – which I like, but if that’s your thing, you can add more diced jalapenos.
This recipe yielded 22 pint jars, but it’s possible to get more depending how many tomatoes you use.