Annie's Salsa: One to judge all other salsas by

Everyone should have a great salsa canning recipe.  A great salsa recipe is the perfect answer to what can I snack on, but even more importantly can be brought to a potluck with a bag of tortilla chips and not be frowned upon, even by the guests who slaved over their stoves before attending the party.  I remember one time I brought this salsa, we decided to attend at the last minute as we were getting ready for vacation.  In a panic I grabbed a jar of salsa and tortilla chips as we wrangled the boys into the car.  My salsa was not the only one in attendance, although it was the only one that was home canned.  It sat on the table, mostly forgotten, the other salsa was in front of it on the table.  However 4 months later the hostess called, asking if I had any jars of salsa left and if I might sell her one.  Apparently a jar of my salsa was the only thing her husband asked for at Christmas time.

"My salsa" is really my friend Annie's salsa.  She spent years perfecting the recipe, once she could get everyone in her family to agree it was perfect, she somehow managed to get it tested to see if she could safely can it.  I know she had a friend who worked for her local extension service, however I suspect she also bribed them with salsa.  This salsa is safe to can as written.  There are a few things you can change while still maintaining the proper balance of acidity and texture so it is safe to can.  It is important not to alter the recipe in a way to lower the acidity or texture.  Salsa is consumed straight from the jar without any further cooking which means it has no safety back up.

ANNIE’S SALSA
Tomatoes are roughly chopped into about 1/2 inch or larger pieces and the other vegetables should be cut into 1/4 inch pieces.

8 cups tomatoes, peeled, chopped and drained
2 1/2 cups chopped onions
1 1/2 cups chopped green pepper (substitute red or spicy peppers so long as total volume is the same or less)
3 – 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp black pepper
1/8 cup canning salt
1/4 cup chopped fresh cilantro
1/3 cup sugar
1 cup apple cider vinegar (or substitute bottled lemon juice)
16 oz. tomato sauce, this refers to cans of plain tomato sauce, not pasta sauce
16 oz tomato paste

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)

Approved Salsa Tweaks


Tomatoes: Green tomatoes or tomatillos can be substituted for some or all of the red tomatoes, do not reduce total volume.


Onions: total quantity may be lowered or eliminated to your taste.  Do not increase total volume

Peppers: The total volume of green peppers and  jalapenos is 1 3/4 cups, you may use any combination of spicy and sweet peppers including red peppers to make up the total volume of 1 3/4 cups. I usually use a mix of spicy peppers for a more complex flavor instead of all jalapenos.  Do not increase total volume.

Garlic: Do not increase the total volume of garlic

Cumin, Black Pepper, Canning Salt, Sugar: It is safe to vary the total of any of these dried spices and seasonings either up or down as you prefer

Cilantro: total quantity may be lowered or eliminated to your taste, you can also substitute fresh parsley if you prefer.  Do not increase total volume

Apple Cider Vinegar: You may use any vinegar that is 5% acidity or more in place of the apple cider vinegar.  You can also use bottled lemon juice in place of the vinegar.  Do not reduce total volume, may be increased

Tomato paste and sauce may both be reduced slightly, personally I would leave them in. They contribute to the texture of the finished product and I also feel more comfortable knowing something I can and eat without reheating is safe from botulism. "Reduced Slightly" is not clear enough for my comfort.

Jar Size: You can process this salsa in smaller jars if you want, it would need the same processing time in the water bath canner.  It is not tested and approved for larger jars.

The boys after City Markets Harvest Celebration, they both requested a "Harvest themed face painting." Not that I have them brain washed or anything.