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I have been searching for a good salsa recipe for years. Personally, I like a salsa that is more like pico de gallo, or more chunky. My husband, however, loves his La Victoria. I have been looking for a recipe that more resembles La Victoria, that is more thick like tomato sauce.
I finally realized that tomato sauce is what was missing from the recipe. Adding tomato sauce to your homemade salsa makes it thicker and more like store bought salsa. Making homemade salsa is also a great way to use up all of the extra tomatoes from your garden and store them for winter. You should try this salsa recipe. You won’t be disappointed.
8 c. tomatoes, chopped and drained
2 1/2 c. onions, chopped
1 1/2 c. green peppers
3-5 jalapeno peppers, chopped
1/4 c. fresh cilantro, chopped (optional)
6 garlic cloves, minced
2 tsp. cumin
2 tsp. pepper
1 tbsp. salt
1 c. white vinegar
2 (15 oz.) cans tomato sauce
1/3 c. clear jel (optional)
This salsa only has a few steps to it. First you need to chop the onions, green peppers, and jalapenos. You can peel the tomatoes first if you want, but I didn’t. To make life a lot easier, if you don’t already have a vegetable chopper, you might consider getting one like this one. It takes all the work out of chopping vegetables and makes cooking and canning much more enjoyable.
Combine the chopped vegetables, garlic, spices, vinegar, and tomato sauce together in a large pot. Simmer for 10-15 minutes. If you find the salsa is not as thick as you would like, add 1/3 c. or so of clear jel. Clear jel is a great tasteless thickener that can be used for canning and is a great solution for runny salsas, pie fillings, etc.
While the tomatoes are simmering, sterilize your canning jars, rings, and lids.
Ladle hot mixture into sterilized canning jars, leaving 1/2 inch head space. Wipe rims of jars with a clean dish towel and place lids and rings on jars.
Process jars in boiling water canner for 15 minutes.
Remove jars from canner and let them set on a towel on the counter until they cool and the jars have sealed. If any of the jars don’t seal, you can place those jars in the refrigerator to eat in the next couple of weeks. Sealed jars will last for a year or more in the pantry.
This recipe makes 4-5 pints of medium salsa.
Note: You can adjust the amounts of spices, seasonings, and salt in this recipe, but don’t adjust the amount of vinegar, vegetables, or tomatoes. This recipe needs to maintain a certain acidity level in order to process it in a boiling water canner instead of a pressure canner.
New to boiling water canning? Watch me prepare this recipe with my step-by-step video based canning courses.
Did You Try this Recipe?
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