Canned Homemade Salsa

A recipe for canning salsa

Cuisine Mexican

Prep Time 15

Cook Time 15

Total Time 30

Servings pints

Calories 234kcal

6 large tomatoes quartered, about 7-8 cups
½ 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 pepper a habanero did not get included in my salsa, I substituted a couple more jalapeno
½ teaspoons chile powder I used more and used a mild Chile Ancho
Salt and pepper to taste
3 Tablespoons olive oil
1 lime juiced
½ cup seasoned rice vinegar
1 teaspoon smoked paprika
1 teaspoon Mexican oregano dried

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.