Last November, our company opened up a new branch location in Castle Pines, which is just south of Denver. To celebrate the expansion we threw a little mid-day open house party complete with an impressive array of food and beverage.
On the buffet, I noticed an inviting bowl of salsa sitting sitting next to a big bowl of tortilla chips. Bright, fresh, colorful and chunky I raced for a chip to scoop up a bite. Just as I thought…fabulous. I sought out host, Sandra, to ask her the brand and where to purchase it. To my delight she replied that it was her own recipe and she had made it herself. And best of all, she shared the recipe with me.
It’s been almost a year since I got the recipe. I didn’t want to attempt to make it until our seasonal fresh vegetables were in all their glory. I canned eight quarts three weeks ago, and another eight quarts this past weekend. I’m thrilled to have this recipe because I’ve never had a good homemade Mexican salsa recipe. It’s a great combination of flavors which I attribute to the fresh and local vegetables, a good quality chile powder, seasoned rice vinegar and my mistaken addition of smoked paprika… and too much of it. We actually ended up liking the smoky flavor.
Best part about this recipe, is that I have a supply of great tasting fresh salsa that we’ll be enjoying all Winter. We’ve already opened one jar and you’d think it had just been freshly made minutes ago.
This recipe is for one batch. I quadrupled it to make eight quarts. You should give this Mexican Salsa Recipe for canning a try. You’ll be glad you did when the snow is flying.
- 6 tomato quartered
- 1/2 bunch cilantro chopped
- 2 clove garlic rough chopped
- 1 sweet onion rough chopped
- 1 red bell pepper rough chopped
- 5 jalapeno peppers seed and veins removed and chopped
- 1 habanero a habanero did not get included in my salsa, I substituted a couple more jalapeno
- 1/2 t . chile powder I used more and used a mild Chile Ancho
- Salt and pepper to taste
- 3 T . olive oil
- Juice of 1 lime
- 2 T . seasoned rice vinegar
- 1 t . paprika I used smoked paprika
- 1 t . fresh oregano or dried Mexican oregano
Rough chop all vegetables and using pulse button grind each in a food processor as you go. I like my salsa chunky so just a few whirls did the job.
Place all vegetables in a large bowl and add seasonings, tossing well to blend.
Place salsa in canning jars and water bath for 15 minutes.
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