Recipe: Small Batch Spicy Salsa

Even the best store-bought salsas don't hold a candle to homemade. It was my goal this year to make some of my own. Because it was a last minute project, I was only able to make a small batch, but I think it will get me by for a while. This salsa is pretty spicy, so use peppers that you can handle.

Recipe is adapted from the Ball Canning and Recipes website.

Ingredients:
5 c. (about 9 medium) tomatoes
2 ½ c. (3 medium) green bell peppers
2 ½ c. (4 small) onions
1 ¼ c. chili peppers (about 7 jalapeños)
2 cloves garlic
1 TBS. cilantro
¾ c. apple cider vinegar
1 ½ tsp. salt


First, remove the skins from the tomatoes. To do this, place the tomatoes in a pot of boiling water for 30-45 seconds.


Then, transfer immediately to a tub of cold water.


Score the tomatoes with a knife and the skins should peel right off. Cut the stem and any bad spots from the tomatoes, then cut into pieces about the size of apple slices. Squeeze some of the water out of the tomatoes over the sink; the water would have to be cooked out anyway.


Chop the green bell peppers...


the onions...


and the chili peppers. Any type of chili pepper will do, just use what your family can handle. I used a combination of jalapeños, habaneros, and cayennes. It's pretty spicy! Remove some seeds and membranes from the peppers to cut back on the heat.


Chop two cloves of garlic and a tablespoon of fresh cilantro.


Throw everything in a large pot with the apple cider vinegar and salt and bring it to a boil, stirring often.


Once the ingredients have come to a boil, turn the heat down so that it boils gently. Continue to stir occasionally. At this point, you can use an immersion blender to break it up. If you want your salsa chunky, it only needs a couple of pulses. I like my salsa smooth so I just put the blender in and let it go to work!

Let the salsa cook for an additional 10 to 20 minutes, until it has cooked down and reached a consistency you're happy with. Have your canning jars, lids, and rings sterilizing during this time.


Ladle the salsa into the hot jars, wipe of the rims, and attach the lids and rings.


Process pints and half-pints in a water bath canner for 15 minutes. When done, remove and let the jars sit undisturbed for 24 hours, then check that the lids have sealed.

This recipe yields 3 to 4 pints or 6 to 8 half-pints. I got 1 pint and 6 half-pints from my batch.


Once the seal has broken, store the salsa in the refrigerator for about 10 days. If you're not into canning, you can also store this salsa in the freezer.

Recipe: Small Batch Spicy Salsa

9 comments:

  1. I love spicy and I love salsa! Yum! Thanks for linking up to "I Did It!" Tuesday! :)

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  2. Yum! This looks great!!!

    http://therealfoodrunner.blogspot.com/

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  3. I love salsa! This looks wonderful! Great tip!
    New follower from musings of an imperfect mom

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  4. holy moly did you ever use a ton of hot peppers! haha - my partner would love that! me on the other hand, i like 1 or 2 chillies tops. that being said, i toats agree with you - homemade is far superior to the store bought stuff. in fact, i often find store bought salsas to just be watery, semi-tomato flavored sad little jars of stuff that is supposed to be delicious. i love this.

    thank you for taking the time to link up with us at the Wednesday Fresh Foods Blog Hop! We hope to see you again this Wednesday with more fantastic seasonal & real food posts :) xo, kristy

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  5. New to your website and loving every minute. We too have made the switch to organic about 1 year ago. (also make homemade dog food)
    Question- Is there a reason why you take the skin off the tomatoes?
    Thanks, Tammy

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  6. @Tammy, The reason why I remove the skin from the tomatoes is beause they don't smooth out well. They become little chewy bits; it's not a pleasant texture in salsa!

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  7. how do u freeze salsa

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  8. Can't wait to try this, how much headspace should be left in the jars?

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  9. Thank you for the small batch spicy salsa recipe. I pretty much followed recipe to a "t" but left the salsa chunky. I did add 2 tsps. of smoked grilling spices that I had picked up in a specialty kitchen store. Very tasty and so much more flavorful than store bought. Thx again!!!

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