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Monday, July 6, 2009

Homemade Mexican Salsa

This is the salsa that I canned a couple weeks ago.
We had it for the 4th with the BBQ chicken (photo
above) If I can do this......anyone can do this.......
It was so good and my first try at canning anything
besides jams........Yeah!!!!!!!!!!!!!! It worked!!!!!!!!

Mexican Salsa Recipe
5 lbs. of ripe tomatoes, skinned, cored, chopped
3 c. onions, chopped
1 1/4c. chili peppers, seeded, chopped
1 c. fresh cilantro, snipped
1 c. apple cider vinegar
2 Tbsp. garlic, (about 6 cloves) or minced
1 Tbsp salt

In a 6-quart sauce pot, combine all ingredients.
Bring to a boil, stirring occasionally. Simmer 30 min.
or to desired thickness, stirring occasionally.

Immediately fill hot jars, leaving 1/2" head space.
Remove trapped air bubbles. Add hot lids, tighten rings.

Process: boiling water bath for 15 minutes


  1. Hey, Barbara---where's the recipe??

  2. Wow, I just so love Mexican food! Actually, I'm into canning salsa recipes myself and I find this post very relevant. All the best! :)