Does anyone have a good salsa recipe?

[WishingStar]

I really like to enter jams and jelllies into some of the local fairs. But, I was hoping to branch out. If anyone knows of a good salsa recipe for canning I would appreciate the help.

[missy and tammy]

The Best Salsa Recipe

12 Roma Tomatoes- Diced small
Cilantro- Bunch, sliced and diced
Jalapenos- Diced, 1 sm. jar
Green Chilis- Diced, 2 sm. cans
1-2 lg. Onions-Diced
Tomato Sauce- 1 lg. can
Salt to Taste

Mix and Chill

Tammy & Missy

[yummy72]

I have been doing a lot of canning myself lately (jams, apple pie filling, apple butter and pear honey) someone posted awhile back about a salsa recipe for canning. I came across this one and posted it a while back. I have not tried it, so I can't vouch for it:

Homemade Picante Sauce

1 gallon tomatoes
1 large onion, chopped
6 jalapeno or chili peppers, chopped
2-3 sweet bell peppers, chopped
2-3 tablespoons chili powder
2-3 tablespoons curry powder
1 tablespoon ground peppercorns
1 cup vinegar
1 teaspoon ginger
1 tablespoon dry mustard
1 teaspoon salt
1/2 cup sugar (optional)

Combine all ingredients together in a large pot. Bring to a boil; reduce heat and simmer until fairly thick, stirring often to keep from sticking. Pour into sterilized pint jars and seal. Precess in hot water bath for 10 minutes. Makes 5 pints.

I found this one on the homecanning.com website...I haven't had a chance to try it yet either:

Traditional Salsa


Ingredients
7 cups diced, seeded, peeled, cored tomatoes (about 5 pounds)
6 green onions, sliced
2 jalapeño peppers, diced
4 cloves garlic, minced
2 tablespoons minced cilantro
2 teaspoons salt
1/2 cup vinegar, 5% acidity
2 tablespoons lime juice
4 drops hot pepper sauce


Instructions
Prepare Ball brand or Kerr brand jars and closures according to instructions found in Canning Basics.

Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 15 minutes. Carefully ladle hot salsa into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

Process 15 minutes in a boiling-water canner.
Yield: about 4 pints.

Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

For altitude adjustment increase processing as indicated below:
1,001 – 3,000 ft………...5 minutes
3,001 – 6,000 ft……….10 minutes
6,001 – 8,000 ft……….15 minutes
8,001 – 10,000 ft……...20 minutes

Good Luck, and let us know if they are any good or if you win at the local fairs!!

Candi

[WishingStar]

I like to make things as much from "scratch" as possible, so I think I will try the last one. Thanks for the recipe, the next fair I enter will be judged Sept 2nd. I can't wait to let you know how it did.

[J&D]

Here is an easy one.

1 28 oz. can of stewed tomatoes (drained)
2 cans of diced tomatoes with green chilies ( 1 can drained)
1 tap of garlic salt or powder
2 tsp salt
1 tsp cilantro (optional)

Blend in blender.

[CJMickeyMouse]

We use....

Mexican stewed tomatoes
Onion
Cilantro
Garlic

How much just depends on what you want the dominant taste to be.

Good luck!

[pattyT]

Chop up stawberries and green apples -
then add marmalade to taste -
use Tostito chips and YUMMY!
sounds crazy but it is AWESOME!
I have no exact measurements as the apples are always different sizes, etc - just equal parts pretty much! Play around with it - you can't screw it up!)

[Favorite Auntie]

Keep in mind that if you want to jar the salsa and keep it for down the road the recipe needs to contain vinegar. That is what preserves it...