Easy Tomato Salsa

I was up late last night. I started a batch of salsa about 8:30pm. What ever possessed me to begin such a project at that late hour, I have no idea. But regardless, I was on FB chatting with a couple of friends even later, and I promised them I would share my recipe today.
So, here it is. This is a really Easy Tomato Salsa, adapted from The Kerr Kitchen Cookbook Home Canning and Freezing Guide.

I used our home grown tomatoes, but I purchased the peppers and onions in this recipe. I am not sure what variety these peppers are, but they are hot! I loved their beautiful dark color in the store and had to bring them home with me.
You will need:
5 lbs ripe tomatoes
3 cups chopped onions
1 cup seeded and chopped chili peppers
1 cup cider vinegar, labeled 5% acidity
3 1/2 teaspoons salt 
(Use canning salt, Kosher salt, or sea salt. Regular table salt will discolor your salsa.)
This recipe yields 6 pints of salsa.
Core and chop tomatoes, add them to a large stock pot. Seed and chop peppers using a food processor. Peel and chop onions with the food processor as well. Add peppers and onions to the tomatoes, then add the vinegar and salt. Stir well. Bring to a boil, then reduce heat and simmer 30 minutes.
Meanwhile prepare your jars. I spent the entire day shopping for jars yesterday. I don’t think I have nearly enough, but they will have to do for the time being. Target has the Blue mason jars, I couldn’t wait to use them, they are so beautiful! I bought all shapes and sizes for a new project I am working on, I will clue you in very soon!
For the salsa I decided to use the blue jars, but I also used a couple of the 1/2 pints just to see what they are like. Boil the jars to sterilize in a water bath for 10 minutes.
Fill the jars leaving 1/2″ head space. Using a plastic utensil, release trapped air bubbles along the sides of the jar, wipe threads clean and add hot lids. Twist the band over the lid until finger tight. It is important that you do not over tighten the lids, or your batch will be spoiled.
Process in a boiling water canner for 15 minutes. Make sure the water covers the top of the jars by 1/2″. If you have hard water you can add 1/2-1 cup white vinegar to the bath to avoid residue on the outside of the jars. I just learned this tip, it really works!
I made some labels to put on my jars using this method. I love how they turned out! Can’t wait to have salsa and margaritas with friends!
Off to can some more…..
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4 thoughts on “Easy Tomato Salsa

    1. The salt really makes a big difference regarding canning pickles. I don't know how much it will affect the salsa, this is my first year canning it using alternatives. I will let you know! Thanks for reading!

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