Zesty Salsa

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Preserving Method: Water Bath Canning

  • 5 cups chopped cored peeled tomatoes (about 13 medium)

  • 2-1/2 cups chopped seeded green bell peppers (about 2 large)

  • 2-1/2 cups chopped onions (about 3 to 4 medium)

  • 1-1/4 cups chopped seeded chili peppers, such as hot banana, Hungarian wax, serrano or jalapeño (about 7 medium)

  • 3/4 cup cider vinegar

  • 1 to 2 cloves garlic, finely chopped

  • 1 Tbsp finely chopped cilantro

  • 1-1/2 tsp salt

  • 1/2 tsp hot pepper sauce, optional

  • Ball® (16 oz) pint or 6 (8 oz) half pint glass preserving jars with lids and bands  

  1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  2. COMBINE tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce, if using, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
  3. LADLE hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
  4. PROCESS both pint and half pint jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Zesty Salsa | Spicy Salsa Recipe - Ball® Fresh Preserving is rated 4.3 out of 5 by 129.
Rated 5 out of 5 by from Delicious I made this recipe for the first time yesterday. I used tomatoes from my garden that were not very meaty so after I started cooking it I could see it was watery. I added an 18 oz can of tomato paste to thicken it and cooked it 20 minutes more. Today we tasted the left overs after it was refrigerated overnight. My husband said “it’s a keeper- make sure you save this recipe”.
Date published: 2018-10-11
Rated 5 out of 5 by from Delicious, but WHY 6 PINTS? I love this recipe and polished off six pints in a jiffy. But why, WHY, oh canning gods, do you design recipes for six (or four, or whatever) pints when the usual water-bath canners hold 7 (seven, sept, siete, etc.)?? And WHY not provide weight measurements, since the size of vegetables varies so much? Last year, when I first made this recipe, I ended up with 5 extra jalepeno peppers, which eventually spoiled because I don't just throw them willy nilly into my everyday food. I hate that.
Date published: 2018-10-03
Rated 5 out of 5 by from Very good made today. My daughter and I love it! It isn't too hot! Surprised us. We did roast the veggies before chopping. It smells better than any salsa I've come across. Oh, and I hate cilantro, so we left it out.
Date published: 2018-10-01
Rated 4 out of 5 by from Awesome Salsa I made this salsa today. Followed recipe except substituted coriander for cilantro. I did use the measured amount of hot peppers (garden of plenty this year) I did strain my tomatoes as I chopped them. I did let slow boil for an hour or more. Turned out great! I didn't find it too vinegary. Or wayyyyy too hot (I chickened out on the hot sauce) The label on the jar will read Dragon Fire lol
Date published: 2018-09-28
Rated 1 out of 5 by from Soup Followed this recipe except added less vinegar and strained tomatoes to remove liquid prior to cooking, but still ended up with tomato and pepper soup so runny I couldn't even boil off excess liquid
Date published: 2018-09-26
Rated 1 out of 5 by from Way too much liquid I don't know what we did wrong, because we strained out all the juice --at least half a gallon--from the chopped tomatoes before adding them (which the recipe did not say to do) and we still had to strain out another half gallon of liquid when putting the salsa into jars in order to get anything resembling salsa rather than soup.
Date published: 2018-09-16
Rated 5 out of 5 by from Delicious and solved the vinegar problem, I made this twice last year. The first time I followed the recipe exactly and as others have stated the vinegar taste is very strong. Then I read an article from a state university extension dept that you could substitute bottled lemon juice for vinegar in a pickling recipe and it would be safe. It must be bottled (who wants to juice all those lemons anyway?) as the Ph level is controlled. It was delicious! I gave a half dozen 1/2 pint jars for Christmas and received rave reviews so I have canned (water bath) a dozen more jars this year and I'll make another batch while I still have tomatoes and peppers. As one reviewer stated, you could also substitute a part of the vinegar with lemon juice if you wish.
Date published: 2018-09-16
Rated 5 out of 5 by from Great salsa but wait to try I lost my regular recipe and am looking forward to trying this one as it is very similar to what I remember mine to be. One comment I've read several times over is the vinegar taste. Mine original recipe was like that too if you ate it right away. The trick was to wait at least 6 weeks before trying it - I know it's hard! The vinegar flavour seems to dissipate and leave behind only yummy safe to eat salsa.
Date published: 2018-09-13
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