Rojo Salsa de Canning (Red Salsa for Canning)

May 31, 2023May 31, 20230 2
Rojo Salsa de Canning (Red Salsa for Canning)
in Salsa

Prep

60 min

Cook

90 min

Ready In

150 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

10 pounds roma ( plum ) tomatoes
3 tablespoons pickling salt
2 cans tomato paste
6 large onions , chopped
1 pound jalapeno peppers , chopped
3/4 pound green chile peppers , chopped
2 cups chopped fresh cilantro
20 cloves garlic , minced
24 canning jars with lids and rings
1 1/2 cups fresh lime juice , divided

Nutrision Information

Servings Per Recipe
24
Calories
33
Sugar
4g
Fat
0g
Rojo Salsa de Canning (Red Salsa for Canning) is a delicious and versatile salsa that is perfect for those who love to cook and preserve their own food. This recipe makes a large batch of salsa that can be canned and stored for later use. The combination of roma tomatoes, jalapeno and green chile peppers, garlic, and cilantro creates a delicious and flavorful salsa that can be enjoyed with tortilla chips, on top of tacos and burritos, or as a base for sauces and stews. Additionally, canning your own salsa is a great way to save money and ensure that you are using fresh, high-quality ingredients.

Instructions

1.Bring a large pot of water to a boil. Cut a small X in the base of each tomato. Add the tomatoes to the boiling water and cook for 2-3 minutes, or until their skins start to come off. Remove the tomatoes with a slotted spoon and transfer them to a bowl of ice water to cool.
2.Peel the skins off the tomatoes and chop them into 1/2-inch pieces.
3.In a large pot, combine the chopped onions, jalapeno peppers, chile peppers, and garlic. Cook over medium heat for 10 minutes, or until the onions are translucent.
4.Add the chopped tomatoes, tomato paste, and pickling salt to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 60-90 minutes, or until the desired consistency is reached. Stir in 1 cup of lime juice and the chopped cilantro.
5.Sterilize the canning jars and lids in boiling water. Ladle the hot salsa into the jars, leaving 1/2 inch of headspace. Wipe the rims of the jars with a damp cloth, then screw on the lids and rings.
6.Process the jars in a boiling water canner for 15 minutes. Remove the jars from the canner and let them cool on a wire rack for 12-24 hours. Check the seals before storing the jars in a cool, dark place.

PROS

This salsa is a versatile and delicious addition to many dishes, such as tacos, burritos, and eggs.
It also makes a great gift for friends and family.

Canning your own salsa is a great way to save money on store-bought varieties and ensure that you are using fresh, high-quality ingredients.

CONS

Canning your own salsa can be time-consuming and requires some special equipment.
Additionally, canned salsa may not have the same texture as fresh salsa.

This recipe makes a large batch of salsa, which may not be ideal for those with limited storage space or who don’t eat salsa frequently.

HEALTH & BENEFITS

This salsa is low in calories and fat, and is a good source of vitamin C, potassium, and fiber. The tomatoes and peppers in this recipe are also rich in antioxidants, which can help protect against disease.

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