- 8 cups chopped tomatoes
- 2 cups chopped yellow onion
- 1 cup chopped red bell pepper
- 1-3/4 cups cider vinegar
- 1/3 cup sugar
- 3-4 jalapeno peppers, minced
- 5 garlic cloves, minced
- 2 tbsps bottled lime juice
- 1 tbsp sea salt
- 2 tbsps taco seasoning (see Fiesta Taco Seasoning Mix recipe)
- 2 tsp. smoked paprika
- 1 tbsp. cumin
- 1 cup chopped fresh cilantro
If you have never canned before, I highly suggest visiting the internet site National Center for Home Food Preservation for detailed instructions on using boiling water canners. To can the salsa, you will use a water bath process. It is very important that you pay close attention to the sterilization of your jars and lids and follow EACH step of your directions.
- Prepare your jars and lids according to your directions.
- Combine tomatoes, onion, chopped red pepper, vinegar, sugar, jalapenos, garlic, lime juice, sea salt, fiesta taco seasoning mix, smoked paprika, and cumin in a large pot.
- Bring to a boil, then reduce the heat and simmer for 10 minutes or util the salsa no longer looks watery.
- Stir in the chopped cilantro.
- Taste and add additional jalapeno, lime juice or any of your spices, if necessary.
- Ladle the hot salsa into the prepared jars, leaving 1/2 inch of headspace.
- Wipe the rims with a warm cloth.
- Apply the lids and rings, and process in a boiling water bath for 15 minutes.
- When the processing time is up, remove the canning pot from the heat and remove the lid.
- Let the jars sit in the pot for an additional 5 minutes.
- Remove from water bath and let sit on the counter to cool.
Note: You can put all of the vegetables into a food processor and pulse to desired consistency if you wish.
Chopping by hand will give you a chunkier consistency.