Sharon's Super Salsa
Submitted by bev34
Big-batch homemade salsa with fresh tomatoes, green peppers, jalapenos, green chilis, and cayenne pepper. Makes 7 quarts for canning with a water bath method. Stock your pantry for the year.
YIELD
7 servingsPREP
15 minCOOK
35 minREADY
50 minThis is the salsa you make when the garden is overflowing and you want to put up enough jars to last through winter. Sixteen tomatoes, five onions, five green peppers, jalapenos, green chilis, and a thick tomato paste base come together in a roaster pan.
The heat builds in layers. Green chilis bring mild warmth, jalapenos turn up the volume, and cayenne pepper adds a sharp kick at the finish. You control the fire by adjusting the peppers to your tolerance.
Cooked just until heated through to keep some texture, then spooned into sterilized jars and processed in a boiling water bath. Seven quarts of homemade salsa, shelf-stable and ready whenever chips call.
Kitchen Tips
- Keep the heat low to medium; you want everything just heated through, not cooked to mush
- Sterilize your jars and lids before filling to ensure a safe seal
- Process in a boiling water bath for the full 20 minutes for proper preservation
- Adjust the jalapenos and cayenne up or down depending on how much heat you want
Ingredients
Directions
Chop onions, tomatoes, and peppers to bite sized pieces.
Chop jalepano peppers into small pieces.
Chop chilis into small pieces. Mix the tomato paste and the water together to make thick sauce.
Add the garlic, cayenne and salt to sauce and mix.
Put all the peppers, onions, and tomatoes into a large oval roaster and slowly cook over low-med heat.
Add the jalapeno’s, chili’s and sauce with spices in it and stir until thoroughly mixed.
Continue cooking until everything is JUST heated.
Spoon into sterilized quart sealers and process in boiling water bath for 20 minutes.
Comments
