Canning & Preserves

Salsa

Name: Salsa
Yield: about 6 quarts (roughly 12 pint jars)
Cuisine: Mexican
Ingredients: 10 cup tomatoes, peeled; 5 cup bell peppers (green, red, orange, and yellow), chopped; 5 cup onions, chopped; 2½ cup jalapeños, chopped; 5 garlic cloves, chopped; 1 cup fresh cilantro; 3 tsp salt; 1½ cup apple cider vinegar; 3 tbsp hot sauce; 1 can tomato paste

Serves 48 · about 6 quarts (roughly 12 pint jars)

A big-batch salsa for canning — tomatoes, sweet peppers, onions, and jalapeños simmered with cider vinegar and put up in jars.

Nine jars of home-canned salsa with metal lids on a granite counter, chunks of tomato, sweet pepper, and jalapeño visible through the glass; a "Canning Lids & Rings" box behind.

Method