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The Perfect Canned Salsa

Best classic salsa you'll ever make. Makes 10 pints or five quarts.

Ingredients

  • 5 lbs blanched peeled and diced tomatoes
  • 2 lbs finely chopped assorted pepper (membranes and seeds removed)
  • 1 lb finely chopped onion
  • 1/4 cup minced garlic
  • 12 oz tomato paste
  • 1 cup apple cider vinegar
  • 1/4 cup minced cilantro
  • 1 tablespoon sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin

Instructions

  • To "blanch" tomatoes, fill a large heat safe bowl with tomatoes. Cover with boiling water and allow to sit for 5-10 minutes. Once you see the skins pucker and split, drain into a colander. Peel skins and chop. Transfer to a large, heavy bottomed stock pot.
  • Finely chop onions and peppers. This may be accomplished by pulsing in a food processor if desired. Add to tomatoes.
  • Add all ingredients, EXCEPT cilantro, to the tomato/onion/pepper mixture and bring to a boil over medium high heat, stirring frequently. Reduce heat to medium low and simmer for 5 minutes. Remove from heat and add chopped cilantro
  • Ladle into sterilized jars, leaving 1/2" headspace. Wipe rims clean and place lids and rings on finger tight. Process in a water bath canner at a boil for 15 minutes for pints or 25 minutes for quarts. After processing, remove from canner and allow to cool for 24 hours. Check for seal and store in a cool, dark spot. Refrigerate after opening.