Is there seriously anything better than homemade salsa? Why yes, homemade salsa that you receive as a gift! A jar of homemade salsa, tucked into a pretty basket, lined with a fun dish towel, alongside a small bag of tortilla chips, makes a gorgeous and thoughtful hostess or housewarming gift. No time to make an entire batch of homemade, canned salsa? No problem, cut the recipe into a 1/4 and pop into a ball jar to refrigerate instead of preserve. Look for the salsa recipe under vegetables.
Homemade Canned Salsa
- 10 lbs Roma tomatoes,
about 16 cups of chopped tomatoes
- 12 green onions, chopped
- 4 jalapeno peppers, diced
- 8 cloves garlic, minced
- 1 cup vinegar
- 1/4 cup fresh lime juice
- 8 drops hot pepper sauce
- 1/4 cup minced cilantro
- 1 tablespoon + 1 teaspoon salt
- 4 Ball® (16 oz) pint or 8 Ball® (8 oz) half pint glass preserving jars with lids and bands
- Preheat the oven to 450F.
- Place the tomatoes onto 2 large baking sheets and roast for 20 to 25 minutes until the tomatoes are charred and the skins peel back. Remove from oven and allow to cool down to room temperature.
- Meanwhile, fill the canner with water and bring to a simmer over medium heat. Add the empty Ball® jars to the water and simmer on medium-low heat until ready for use, making sure the water does not boil.
- Meanwhile, chop the green onions, jalapeno peppers, and garlic
- Pull the tomatoes out of the oven and let cool. Remove the skin from the tomatoes and cut each in half. Use a spoon to scoop out the seeds and discard them. Dice the tomatoes and transfer to a large saucepan.
- To the tomatoes add the green onions, garlic, jalapenos, vinegar, lime juice, hot sauce, cilantro, and salt. Stir to combine and bring to a simmer over medium heat for 15 minutes. Remove from heat.
- Once the salsa has cooked down, remove the jars from the water and fill each with salsa, 1/2 inch from the rim.
- Lightly tap each jar on a cutting board to remove air bubbles. Wipe the rim with a clean cloth and place the lid over the mouth of each jar. Apply the band and seal until fingertip tight.
- Place the jars back onto the rack and lower into the canner full of water, making sure the water covers the jars by 1 to 2 inches.
- Bring to a boil for 15 minutes. Remove from heat and allow to sit in hot water for 5 minutes.
- Remove from water and allow to rest for 12 to 24 hours before applying the flex test. Using your fingertip, apply pressure to the center of the lid, if it bends it didn’t seal correctly.
- Store all safely preserved jars for up to 12 to 18 months.