Best Salsa Ever! It is Oh So Easy!
The method that I use requires an immersion blender. If you don't have one, I would suggest that you get one. It will become your favorite kitchen tool ever! If you don't have the basic canning supplies, I have put a link at the bottom of the things that I use to can my salsa!
Quarter up large tomatoes and onions and put in a roasting pan. Small tomatoes such a cherries can be placed in whole. Cut jalapenos in half, leaving seeds in if you like it hot! I actually add lots of peppers, using whatever kind I have including sweet peppers because the flavor that it creates is out of this world! You can use whatever you have available. Roast the veggies on 425 until the tips of the onions turn brown. This will draw out the excess water in the tomatoes and will make the salsa thicker. Next, fill a ramekin with chopped garlic. I use about 7 or 8 tablespoons, however, I am a garlic-a-holic so use whatever suits your taste! Put the ramekin in the oven and roast the garlic along with the veggies. While these are cooking grab a couple batches of fresh cilantro and process in food processor. When the veggies are finished roasting, use a slotted spoon to remove them and add them to a Dutch oven, leaving them whole. Not having to dice the veggies makes this the simplest recipe ever! Add the roasted garlic, about 1/4-1/2 cup apple cider vinegar, salt and chili powder to taste. Throw in that cilantro that you processed and start to heat up the sauce. Next, just use your immersion blender and start to blend up your salsa. You can make it as smooth or chunky as you like. My family prefers smooth, much like restaurant salsa.
If you choose to hot water can your salsa, you need to prepare your jars by sanitizing them. I keep a pan of hot water with my jars and lids in it. Fill your jar canner with water and bring to a boil. When your salsa reaches a slow boil, ladle it in the jars, being careful to wipe off the tops so that the lids will get a good seal. Top the jars with hot lids and rings and process in a hot water bath for 15 minutes. Remove the jars and let cool. My favorite sound is the sound of popping as my jars cool and the lids seal!
I hope that you like this recipe! Let me know what you think!
Canning supplies that I consider must-haves!
Immersion Blender, Canning Tongs, Magnetic Lid Wand
Julie Atkins
Milkweed Farms
The above links are affiliate links which means that I may get compensated when you purchase any of the products through these links. I only recommend products that I use myself and feel good about recommending to you! Thanks so much for your support!
