Ingredients
Units
Scale
- 10–12 cups of chopped tomatoes (about 20-24 medium tomatoes)
- 2 cups chopped onions
- 2 cups chopped bell peppers
- 2–3 jalapeño peppers (adjust for desired spiciness)
- 4 cloves of garlic, minced
- 1/2 cup lemon juice (freshly squeezed or bottled)
- 2 tsp salt
- 1 tsp sugar
- 1 tsp cumin (optional)
- 1 tsp chili powder (adjust to taste)
- 1/4 cup fresh cilantro, chopped (optional)
Instructions
- Start by blanching the tomatoes to make peeling easier. Score the bottom of each tomato with a shallow “X,” then dip them in boiling water for about 30 seconds. Transfer them to an ice water bath and peel off the skin. Afterward, you can core and chop the tomatoes to your desired consistency.
- Chop the onions, bell peppers, jalapeño peppers, and garlic. Be mindful of the level of spiciness you want in your salsa, adjusting the number of jalapeños accordingly. Fresh cilantro and spices can also be added for flavor enhancement.
- Combine all your chopped ingredients in a large pot. Add lemon juice, salt, sugar, and any optional spices. Bring the mixture to a boil and then simmer for around 10-15 minutes, allowing the flavors to meld.
- Use a canning funnel to fill sterilized canning jars with the hot salsa, leaving about 1/2-inch of headspace at the top. Use a bubble remover tool to eliminate air bubbles by running it around the inside of the jar. Wipe the jar rims clean to ensure a proper seal.
- Place sterilized canning lids on the jars and screw on the bands until they are fingertip-tight. Using a jar lifter, carefully lower the filled jars into a boiling water bath canner, ensuring they are fully submerged in water. Process pint-sized jars for 15 minutes or adjust the processing time based on your altitude and jar size.
- After processing, remove the jars from the water bath and place them on a towel or cooling rack. As they cool, you should hear the lids “pop,” indicating a proper seal. Store the sealed jars in a cool, dark place.