Best Ever Homemade Salsa for Canning
A perfect snack for in-between meals, we're sharing this recipe for making homemade salsa for canning to always have on hand.
Servings: 12 Jars
Calories: 223kcal
Equipment
- Large cooking pot
- Mason Jars with lids, 16oz
- deep dish baking pan
- hand mixer
- Wok or deep frying pan
Ingredients
- 20 cups tomatoes roma
- 1 tbsp sea salt or coarse salt
- 1 tbsp ground pepper
- ½ cup vegetable oil or canola
- 10 cups chopped onions coarse
- 10 cloves garlic chopped
- 10 cups chopped bell peppers red, green or yellow
- ½ cup hot peppers optional, chopped
- ½ cup fresh basil
Instructions
Preparing the Tomatoes
- Wash tomatoes.
- Cut tomatoes in half, remove seeds with fingers and discard. Leave skin on.
- Put tomatoes on a baking sheet with parchment paper.
- Bake for 370F for 30 minutes.
- Place the soft tomatoes in a large bowl, peeling off the skin. Discard the skin or put aside to make tomato seasoning powder.
Assembling the Salsa
- Put tomatoes in a blender or use a hand mixer to chop, avoid over mixing. The texture should have some chunks throughout (not be smooth or juicy).
- Add salt and ground pepper.
- Next, add vegetable oil in a large frying pan (or walk).
- Add onion and garlic and cook for 5-7 minutes.
- Add chopped peppers and fresh basil.
- Cook all together for 10 minutes together, stirring occassionally.
- Add the tomatoes to the mixture in to wok. Switch to a larger cooking pot if needed to fill all ingredients.
- Cook for another 30 minutes, on low-medium heat setting.
- Stirring often so the salsa does not to stick to the bottom of the pot (or wok).
Sterilizing and Filling the Jars
- Sterilize the jars and lids (see above for tips).
- Fill the jars with the salsa up to 1/2" below the jar opening and add sterilized lid.
- Turn jars upside down and cover with a tea towel. Leave them to sit for 24 hours before opening.
- Check that all lids are properly sealed before putting into storage (see above for tips).
Nutrition
Calories: 223kcal | Carbohydrates: 31g | Protein: 5g | Fat: 10g | Saturated Fat: 8g | Sodium: 605mg | Potassium: 1085mg | Fiber: 8g | Sugar: 18g | Vitamin A: 6069IU | Vitamin C: 212mg | Calcium: 74mg | Iron: 2mg