1 of 1 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 500ml jars 707g Recipe makes 12 500ml jars) |
||
| Calories 180 | ||
| Calories from Fat 17 | (9%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.0g | 3% | |
| Saturated Fat 0.4g | 1% | |
| Monounsaturated Fat 0.6g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 139mg | 5% | |
| Potassium 1700mg | 48% | |
| Total Carbohydrate 39.5g | 13% | |
| Dietary Fiber 10.4g | 41% | |
| Sugars 20.9g | ||
| Protein 7.8g | 15% | |
Ingredients
- 8 quarts plum tomatoes
- pickling salt
- 6 large onions
- 2-3 heads garlic
- 1 lb jalapeno pepper
- 6 large mild bell peppers
- 2 1/2 cups minced cilantro
- 1/4 cup ground cumin
- 1 (5 1/2 ounce) can tomato paste
- 3 tablespoons lime juice (Per 500 ml jar)
Directions
1
Bring a large pot of water to a boil.2
Blanch the tomatoes by dropping them into the boiling water for one minute. You will need to do them in batches.3
Transfer them to a large bowl or sink full of cold water.4
Fish them out and peel them.5
Chop them coarsely and sprinkle with pickling salt in layers as you go - I try to use about 4 tablespoons.6
Put them in a strainer and set in a cool place (but NOT the fridge!) to drain for several hours.7
When you are ready to procede, put all the canning jars in a large canner full of water to cover by one inch, and bring to a boil.8
Boil for 10 minutes.9
If your water is very hard, add a shot of vinegar to the water before it boils (to prevent lime build-up on bottles).10
Meanwhile, peel and chop the onions.11
Peel and deseed the peppers, and chop them.12
Peel and mince the garlic.13
Mix the tomato paste with cupful of the tomatoes until it is lump-free.14
Mix all the ingredients except the lime juice in a large kettle or pot.15
Bring the salsa to a boil.16
Lift the sterilized jars from the boiling water bath and empty them.17
(Most should be emptied into the sink, so the boiling water bath doesn't overflow when they go back in).18
Add 3 tbsps lime juice to each jar.19
Pack the salsa into the jars.20
Wipe rims, and seal according to manufacturer's instructions.21
(Generally, boil lids and rings for 5 minutes).22
Return the bottles to the boiling water bath and process them for 20 minutes. It may be necessary to do this in two batches; put as many in the canner as you are able to; when they come out add the next batch of jars to be sterilized while you fill the first set. Take them out and fill them as the first set of filled jars is being processed.23
Remove, allow to cool, and check seals.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Canned (Bottled) Salsa recipes
Browse similar recipes by category
- Course > Appetizers > Dips
- Course > Condiments, etc. > Sauces > Salsas
- Main Ingredient > Vegetables > Tomatoes
- Cuisine > North American > Mexican
- Preparation > Time to Make
- Preparation > Number of Servings
- Preparation > Technique > Canning > Water Bath
- Occasion > Seasonal > Fall
- Dietary > Diabetic
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: FolkDiva
On Aug 18, 2008
Very fresh tasting salsa, the lime gives it a nice flavor (I agree it's certainly a great alternative to vinegar)....the only reason I refrain from all five stars is I feel the recipe is a little too vague. I found myself guessing on ingredient amounts. Would be helpful to give 'cups of chopped tomatoes' or 'cups of chopped peppers' rather than '6 large bell peppers', etc. Especially for a canning recipe, where your ratios are so much more important (for safety reasons). Ultimately, about 50% of my veggies were chopped tomatos, with the other 50% made up of the onions, garlic and peppers. Again, very good salsa....really does come as close to a fresh, Pico de Gallo taste and texture as any canned salsa I've tried. Thanks so much for sharing!
From: mymommelissa
On Oct 31, 2007
The best of all recipes I tried this year for salsa - I quit searching after this one! I used regular tomatoes from my garden, but I did seed them. I used 1 lb jalapenos seeded + 10 single jalapenos with seeds left in---turned out medium heat...will use 8 with seeds next time. I was worried too much garlic, but it was perfect salsa!! Use fresh limes NOT bottled---makes a difference. So good! My yield was higher than indicated.
From: incdeb
On Nov 14, 2004
This is pretty good salsa. I made a half-batch, followed the instructions pretty much exactly. When i first put the mixture into the jars with the salt and lime, i had an "uh oh moment", as it seemed to be too salty... but i perservered and canned it up anyways. Seems the processing and storage allowed the flavours to blend and mellow, because when we opened our first jar a few weeks later, it didn't seem excessively salty after all. I quite like the lime flavour in this, and would say it's about as close to a "fresh salsa" taste as you're going to get in a home-canned product. Good job!
From: Colorado Kim
On Oct 3, 2005
Made this last night. We were even eatting it hot, as we were canning it. We used 12 oz. jalepenos and more like 10 qts of tomatoes and added 2 anaheim peppers. The little bit of lime adds a great flavor. Our version is pretty mild, but very tasty. We were worried that by canning the salsa would get hotter over time, so were conservative!
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved