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Salsa

Contributed by : Jane Berthiaume
jane-berthiaume-20220708215352
Mexican Recipes : Canning/ Preserving

This salsa is definitely a family favourite. Jill Kanwischer says it's so good, she literally licked the bowl afterwards. It's great with tortilla chips, in tacos and more! This salsa recipe was passed on to me by Normand Bourque who lived in the Neilson Family home when he first moved to the Windsor area. He has passed on a few stellar recipes.

Total Time

1 hr

Prepare Time

45 min

Cook Time

15 mins

Recipe Servings

14 - 250ml Jars

Ingredients of
Salsa

  • 8 cups tomatoes, peeled, chopped and drained 
  • 2 1/2 cups onions, chopped (2-3 medium) 
  • 1 1/2 cups green peppers (1 large) 
  • 1 cup jalapeno pepper, chopped (5 medium – leave 2 with seeds in) 
  • 6 garlic cloves, minced 
  • 2 teaspoons cumin 
  • 2 teaspoons pepper 
  • 2 Tablespoons canning salt 
  • 1/3 cup sugar 
  • 1/3 cup vinegar 
  • 1 680 ml can tomato sauce 
  • 2- 2 1/2 small cans tomato paste

How to Make
Salsa

See video for details

  1. Blanch tomatoes, peel and chop.
  2. Place jars in oven at 225 degrees for at least 20 minutes and prepare canning bath. 
  3. Mix all ingredients together and bring to a slow boil then simmer for 10 minutes. 
  4. Pour salsa into hot jars 1/4 inch from the top and screw on lid finger tight. 
  5. Place in hot water bath for 10 minutes.
  6. Allow jars to cool on the counter undisturbed for 24 hours.
  7. Label your jars and be sure to include the date made.

Salsa Videos

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