This zesty canned salsa brings on heat and new flavors to any occasion. I like making this when I have guests over, or on a hot Friday afternoon with an ice-cold drink. You can make this recipe any time and save it for whenever you want!
Try This Zesty Canned Salsa For New Flavors You’ll Love
What is zesty in this recipe?
What I love about this recipe the most is the combination of heat and acid. The ingredients truly mix to create a unique zest that makes everyone want more of this salsa.
I use medium tomatoes that I core and peel. You can use any kind, from Roma to cherry or even tomatillo. I also add green bell peppers for crunch and color, but you can add any color bell pepper or other vegetables. Good options are celery, carrots, or leeks.
While not everyone likes onions, they do add crunch and pungency to this dish. I use any kind that is available, red, or yellow work best.
When it comes to heat, the use of peppers is essential. Which kind, though, is purely personal. I had jalapenos available, but you can use hot banana, Hungarian wax, Serrano, or even Thai peppers. If you can’t find any, try adding cayenne pepper or a dash of hot sauce.
For acidity, I use apple cider vinegar and add garlic and cilantro. Other types of vinegar can mix well, such as rice or white vinegar. If you prefer, use lime or lemon juice instead.
The cooking process is relatively easy. I start by preparing my cans in the water canner so they they are ready when the salsa is done. I then combine all ingredients in a large saucepan and bring it to a boil. It’s always a good idea to let the sauce simmer until it is thick enough.
After you ladle your hot salsa into the jars, process them for at least 15 minutes. This step is crucial in preventing spoilage and contamination.
Combine this salsa with a traditional one, use it on your carnitas, or in al pastor tacos, or simply enjoy with corn chips any time!
Zesty Canned Salsa
25 medium tomatoes, chopped, cored, peeled
4 large green bell peppers, chopped, seeded
8 medium onions, chopped
13 medium jalapeno chili pepper, chopped, seeded
1 1/4 cups (300 ml) apple cider vinegar
3 garlic cloves, finely chopped
2 tbsp finely chopped cilantro
1 tbsp salt
1 tsp hot pepper sauce
- Prepare water-bath canner.
- Simmer jars until ready for use.
- Wash lids and rings with warm soapy water. Set aside.
- Mix tomatoes, chili pepper, green pepper, onion, garlic, vinegar, cilantro, salt and hot sauce in a large saucepan.
- Bring to boil on medium-high heat, stir frequently.
- Lower heat and boil mixture gently, stirring frequently for about 10 minutes until mixture is slightly thick.
- Gently ladle salsa into hot jars, leave 1/2 inch (1 cm) head space.
- Remove trapped air bubbles by running a spatula around the inside of the jar.
- Wipe rim with clean damp cloth, apply lid and rings. Adjust to fingertip-tightness.
- Process jars for 15 minutes (Adjust for altitude).
- Turn heat off then let jars sit for 5 minutes to settle.
- Remove jars and cool for 24 hours.
- After 24 hours, test the seal on lids by pressing down on the center, lid shouldn’t wiggle and must feel nice and solid.
- Any unsealed jars must be refrigerated and consumed first.