Skip The Store Bought Jar & Make This Homemade Salsa Instead!

Directions

1. Start with 5-6 pounds of  washed tomatoes. Slicing tomatoes have more flavor while paste tomatoes make the salsa thicker, so use the tomatoes how you like. I like to go ½ and ½ with the slicing and paste tomatoes. Next you want to core, peel, and cut the tomatoes, you can do this by hand or by using a processor. After you chop them up, you want to measure 7 cups. It's okay if there are both large and small tomato chunks. You can place the 7 cups in a large stock pot.

   

2. Then get ready to prepare the peppers! Make sure you got your gloves on for this step. Once you're gloved up, cut in half and seed enough anaheim chilies to equal 1-1/2 cups chopped.

    You can use other mild, long green chilies or even add some sweet peppers if you'd like. It's okay to change the variety of peppers, just not the total amount in canned recipes. Once they are chopped and measured you can add them to the stock pot with the tomatoes. After that you can add ½ cup of sliced jalapeño peppers. You want a total of 2 cups of peppers so you can mix and add more jalapeño or less depending on how spicy you like your salsa.

   

3.  After that you want to grab your onions for peeling and quartering. In total you want 1-½ cups of minced onions, and 1-½ cup of minced garlic to mix in the stock pot. Then you can add the rest of the ingredients you want and begin to cook the salsa. Bring to a boil then lower the heat and boil gently for 30 minutes. Make sure to stir often so the bottom doesn't burn. 

   

4. You can now prepare your water bath canner, jars and Denali lids! 

   Fill pint jars with salsa leaving a 1/2-inch headspace, attach lids and place in the canner (15 minutes for pints 20 minutes for quarts). Remove them and let the jars cool, if you can't easily lift the lids off, the jars have passed the seal test and are ready to be stored in a cool place.