Preparing and Canning Salsa
Tomato and Green Chile Salsa
Read more about ingredients.
- 3 cups peeled, cored, chopped tomatoes
- 3 cups seeded, chopped long green chiles
- ¾ cup chopped onions
- 1 jalapeño pepper, seeded and finely chopped
- 6 cloves garlic, finely chopped
- 1-½ cups vinegar (5 percent)
- ½ teaspoon ground cumin
- 2 teaspoons oregano leaves
- 1-½ teaspoons salt
Yield: About 3 pints
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you
do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.
Preparing Peppers: The jalapeño peppers do not need to be peeled. The skin of long green
chiles may be tough and can be removed by heating the peppers. Usually when peppers
are finely chopped, they do not need to be peeled. If you choose to peel chiles,
slit each pepper along the side to allow steam to escape. Peel using one of these two methods:
Oven or broiler method to blister skins - Place chiles in a hot oven (400°F)
or broiler for 6 to 8 minutes until skins blister.
Range-top method to blister skins - Cover hot burner (either gas or electric) with heavy wire mesh. Place peppers on
burner for several minutes until skins blister.
To peel, after blistering skins, place peppers in a pan and cover with a damp cloth. (This
will make peeling the peppers easier.) Cool several minutes; slip off skins. Discard seeds and chop.
Hot Pack: Combine all ingredients in a large saucepan and heat, stirring frequently,
until mixture boils. Reduce heat and simmer for 20 minutes, stirring occasionally.
Ladle hot into clean, hot pint jars, leaving ½-inch headspace. Remove air bubbles
and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel;
apply two-piece metal canning lids. Process in a boiling water canner according to
the recommendations in Table 1.
|Table 1. Recommended
process time for Tomato and Green Chile Salsa in a boiling-water
||Process Time at Altitudes of|
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft|
The only changes you can safely make in this salsa recipe are to substitute bottled lemon
juice for the vinegar and to change the amount of salt and herbs. Do not alter the proportions
of vegetables to acid and tomatoes because it might make the salsa unsafe.
Nutrition Information (Estimated values using Nutritionist Pro™ software)
Per 2 Tbsp: Calories 9, Total Fat 0 g, Sodium 75 mg, Fiber 0 g, Protein 0 g.
Daily Values: Vitamin A 4%, Vitamin C 41%, Calcium 1%, Iron 1%.
Percent Daily Values based on Dietary Reference Intakes.
Adapted with permission from Salsa Recipes for Canning, PNW0395, by Val Hillers and Richard
Dougherty, Washington State University. Pullman, WA: Pacific Northwest Extension Publications,
2000 revision. (National Center for Home Food Preservation, August 2004)
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