It’s that time of year… the sun is starting to slowly disappear and the clouds will soon be rolling in. The summer garden is giving one last deliverance of delicious red tomatoes, spicy peppers and savory garlic. There’s just one thing that you have to make with this rich bounty – salsa! I am a salsa and tortilla chips addict. If you sit me down with a jar and a bag I can cleanly polish it off. Alone. I’m not proud of this, but I am proud of the tasty salsa I made and canned for the first time this year!
Now, I know you have all heard the botulism horror stories about canning foods that aren’t necessarily high in acidity. Yes, it can be scary, however I have taken my favorite salsa recipe and mashed it with a tested and true canning salsa recipe for the ultimate in spicy, tasty salsa eating. Without further introduction…
Keelie’s Super Spicy Smoked Salsa Recipe
please note that the amounts of ingredients are very important in keeping the salsa safe to can. Do not change the amounts unless i note that it is okay to do so.
- 8 cups tomatoes skinned and chopped into 1/2″ pieces
- 2 cups onions chopped into 1/4″ pieces
- 1.5 cups chopped green or red peppers chopped into 1/4″ pieces
- 3-5 jalapenos chopped into 1/4″ pieces
- 6 cloves garlic, minced
- 2tsp black pepper
- 1/8 cup canning salt
- 1/4 cup chopped cilantro (can be omitted if you want)
- 1/4 cup sugar
- 1 cup vinegar (5% ratio at least)
- 1 can tomato sauce (for texture but can be omitted)
- 2 teaspoons liquid smoke flavoring
Combine all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars leaving 1/2 inch head space, process pints for 15 minutes in a boiling water bath canner.
(note: This recipe can be safely canned in pints, not larger. If you wish to can it in smaller jars use the same processing time) This made 6 full pints for me.