HOMEMADE CHUNKY SALSA FOR CANNING
This chunky salsa is made with garden fresh tomatoes and just the right blend of chunky with a hint of sweetness.
Provided by M Caroline
Categories Recipes
Time 50m
Number Of Ingredients 17
Steps:
- Sterilize the mason jars and canning supplies, and heat the SNAP LID® sealing discs in hot water.
- Remove the tomato peels, and chop the tomatoes into coarse chunks.
- Chop the bell peppers in coarse chunks, and chop the garlic, jalapeno peppers and cilantro.
- Add tomatoes, onions, green pepper, jalapeno pepper, garlic, tomato paste, vinegar, lemon, white sugar, and cilantro in a large stainless steel saucepan and bring to a boil. Stir until salsa is the desired thickness (about 30 minutes).
- While salsa is cooking, add cool water until the canner is about 1/2 full, and place rack inside. Do not place on heat yet!
- When salsa is cooled, add the salsa to the canning jars using a sterile spoon.
- Put on the sealing discs and screw on the screw bands.
- Add jars to the canner, and lower rack. Jars must be covered by at least an inch of water.
- Cover and cook on on medium high heat until boiling.
- Once boiling has started, continue boiling the jars for 20 minutes more (at up to 1000 feet or 305 m in altitude).
- When the 20 minutes are done, turn off the heat, remove the lid, and wait five minutes.
- Next, carefully remove the jars and cool.
- After the jars are fully cooled, check the jar seals.
Nutrition Facts : Calories 11 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
CHUNKY SALSA
This fresh-tasting salsa is wonderfully chunky. If you like it hotter, add more habanero peppers; if you prefer a mild salsa, add fewer. -Dana Hayes, Canton, Ohio
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 7 pints.
Number Of Ingredients 8
Steps:
- Fill a Dutch oven two-thirds with water; bring to a boil. Score an "X" on the bottom of each tomato. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove tomatoes and immediately plunge in ice water. Discard peel; chop tomatoes., In a stockpot, combine the remaining ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 15-20 minutes or until desired thickness., Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.
Nutrition Facts : Calories 18 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 131mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
TONY'S RIDICULOUSLY EASY HOMEMADE SALSA
Tony's ridiculously easy homemade salsa recipe with fresh tomatoes and a kick of heat from jalapeño. This homemade salsa is bursting with flavor and comes together right in your blender or food processor! Make it chunky or smooth and serve it with chips, on nachos, in burritos and more.
Provided by Monique Volz of AmbitiousKitchen.com
Categories Appetizer Dairy Free Gluten Free Grain Free Nut Free Snack Vegan Vegetarian
Time 1h15m
Number Of Ingredients 10
Steps:
- Add all ingredients to a blender or food processor and pulse until it gets to the desired consistency; you can make it chunky or smooth! I like a little bit of texture so I go with slightly chunky. Add salt to taste. Chill salsa for 1-2 hours or overnight to let flavors come together. Serve with chips, on nachos, on chili, or anything you like!
Nutrition Facts : ServingSize 1 serving (based on 6), Calories 31 kcal, Fat 0.4 g, SaturatedFat 0.1 g, Carbohydrate 6.7 g, Fiber 1.7 g, Sugar 0.9 g, Protein 1.2 g
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