Salsa (Canned)

Written by on in Dips

Makes 8 half pint jars

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Ingredients

  • 7 cups roma tomatoes, chopped

  • 5 to 10 jalapeno peppers, seeds removed, chopped

  • 1 to 5 habanero peppers, seeds removed, chopped

  • 1 green pepper, seeds removed, chopped

  • 2 cups red onions, chopped

  • 4 garlic gloves, chopped

  • 1/2 cup bottled lime juice

  • 1/2 cup cilantro, chopped

  • 1 teaspoon dried oregano

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1/8 teaspoon powdered citric acid per 1/2 pint

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Directions

  • Combine everything except cilantro, oregano, salt, and pepper in large saucepan.  Bring to a boil stirring often
  • Stir in cilantro, oregano, salt, and pepper
  • Reduce heat to medium-low and simmer until slightly thickened, about 10 minutes
  • Prepare the jars
  • Spoon 1/8 teaspoon citric acid in each jar
  • Ladle hot salsa into 1/2 pint jars leaving 1/2″ head space
  • Clean jar rims
  • Place lids.  Tighten rims “fingertip” tight
  • Place jars in canner of boiling water
  • Process salsa for 20 minutes
  • Turn off heat, remove lid, and let sit 5 minutes
  • Remove jars and let cool, undisturbed, for 12-24 hours
  • Check seals after at least 12 hours