This is a lovely tomato salsa that is good on tacos, chips, or with any number of other meals. It has a lovely hint of heat to it but nothing that would scare off little kids. I would rate it as a mild salsa. It is a classic that is perfect to have in your pantry.
Tomato Salsa
This recipe makes approximately 6 Pints of Tomato Salsa.
Ingredients
Ingredients to Make Tomato Salsa:
6 pounds peeled, seeded, diced Tomatoes (If you have questions about how to blanch tomatoes, take a look at our blanching tomatoes video.)
3 diced Onions
1 1/2 seeded, diced Anaheim Peppers
1 1/2 cups chopped Cilantro
5 tbsp minced Garlic
3/4 cups Red Wine Vinegar
3 tbsp Chili Powder
1 tbsp Salt
1/2 tsp Chipotle Pepper Powder
Cooking
Cooking the Tomato Salsa:
Place all ingredients into a large pot and bring to a boil.
Simmer for 10 minutes.
Equipment Preparation:
While your salsa is simmering on the stove it is time to prepare your canning equipment.
Place your pint jars in the oven to heat at 250 degrees Fahrenheit.
Place a small saucepan on the stove on simmer and insert your lids to soften the seals.
Fill your water bath canner half full with water and place it on the stove on low to begin heating. Do not let it get too hot, just warm it up.
Gather your ladle, jar lifter, lid lifter, chopsticks, clean cloth, and any other needed supplies for canning.
Filling Jars
Filling and Processing Jars of Tomato Salsa:
Fill the jars leaving 1/2-inch headspace.
Use a chopstick to remove any air bubbles.
If you spilled on the edge or rim of the jar, use a clean cloth to wipe the rim clean.
Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight.
Process in a boiling water bath for 15 minutes if at sea level. Remember to adjust your processing time if you are above 1000 feet in elevation.
Processing Complete
Once your jars have completed processing, use the jar lifter to remove them from the boiling water bath canner. Space the jars about an inch apart on the counter for 24 hours to cool and completely seal.
If your jar did not seal, then place it in the refrigerator and use it immediately.
Store the sealed jars in your pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best during the first year.
Enjoy!
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