Best Thick Canned Salsa Recipe
If you love salsa, making your own thick canned salsa at home is a great way to enjoy fresh flavors year-round. This recipe combines juicy tomatoes, crunchy veggies, and spicy peppers to give you a homemade salsa that’s perfect for dipping or as a topping for your favorite dishes. Plus, canning it means you can enjoy your salsa long after the fresh ingredients are gone!
Why Make This Recipe
You might wonder why you should take the time to make your own canned salsa. Homemade salsa is packed with flavor and can be customized to suit your taste. Unlike store-bought versions, you control the ingredients, ensuring there are no preservatives or unwanted additives. Plus, there’s nothing quite like the satisfaction of opening a jar of your own delicious salsa in the middle of winter!
How to Make Best Thick Canned Salsa
Ingredients:
- 7 cups chopped cored, peeled tomatoes
- 1½ cups chopped onion
- 1½ cups mild chopped green chili peppers (Anaheim, poblano, or red/yellow sweet for a milder salsa)
- 1/2 cup jalapeños (finely chopped and seeded if you’d like – leaving the seeds makes it spicier)
- 3 cloves garlic (minced)
- 1 (6 ounce) can tomato paste
- 3/4 cup white or apple cider vinegar
- 1 teaspoon ground cumin
- 2 teaspoons salt
- 1 to 2 teaspoons pepper
- 1 to 2 teaspoons dry oregano
- 1 to 2 teaspoons cayenne powder to taste
- 1/2 cup lightly packed cilantro
Directions:
- In a large stainless steel stockpot, combine all the ingredients.
- Bring to a boil over medium-high heat, stirring constantly to prevent scorching.
- Reduce heat and boil gently until thickened, about 30 minutes. Stir often to prevent burning.
- Prepare canner, jars, and lids.
- Ladle hot salsa into hot jars, leaving 1/2-inch headspace. Wipe the rim and attach lids.
- Place jars in canner, covering by at least 1 inch, and bring to a boil.
- Process for 20 minutes, turn off burner, remove the lid, and let jars sit for 5 minutes before removing them to cool on a towel-lined surface for 12 to 24 hours.
- Check seals before labeling and storing.
How to Serve Best Thick Canned Salsa
This thick salsa is perfect for serving with tortilla chips. It also makes a great topping for tacos, burritos, grilled meats, and even breakfast dishes like eggs or omelets. You can also mix it with sour cream or Greek yogurt for a delicious dip.
How to Store Best Thick Canned Salsa
Once the salsa cans are sealed and cooled, store them in a cool, dark place. They should last for about a year if stored properly. After opening a jar, keep any leftovers in the refrigerator and use within a week.
Tips to Make Best Thick Canned Salsa
- Use ripe, fresh tomatoes for the best flavor.
- If you prefer a milder salsa, add fewer jalapeños and opt for sweeter peppers.
- For extra thickness, cook the salsa a bit longer.
- Always check that your jars are sealed properly before storing.
Variation
Feel free to experiment by adding other ingredients like corn, black beans, or even fruits like mango or peach for a sweet twist. Adjust the spices to fit your taste.
FAQs
Q: Can I reduce the amount of salt?
A: Yes! You can reduce the salt to your preference, but be cautious as it helps with preservation.
Q: Is it necessary to use vinegar?
A: Yes, vinegar is important for safety in canning and helps balance the flavor.
Q: How can I make this salsa spicier?
A: Add more jalapeños or include some hot peppers like habaneros for an extra kick. Adjust to your heat preference!
Now you’re ready to make your best thick canned salsa! Enjoy the process and the tasty results!
Best Thick Canned Salsa
Ingredients
Main Ingredients
- 7 cups chopped cored, peeled tomatoes Use ripe, fresh tomatoes for the best flavor.
- 1.5 cups chopped onion
- 1.5 cups mild chopped green chili peppers (Anaheim, poblano, or sweet) For a milder salsa.
- 0.5 cups jalapeños (finely chopped and seeded) Leave seeds for a spicier salsa.
- 3 cloves garlic (minced)
- 1 can (6 ounce) tomato paste
- 0.75 cups white or apple cider vinegar Important for safety in canning.
- 1 teaspoon ground cumin
- 2 teaspoons salt Can be reduced to taste.
- 1 to 2 teaspoons pepper
- 1 to 2 teaspoons dry oregano
- 1 to 2 teaspoons cayenne powder Adjust to taste.
- 0.5 cups lightly packed cilantro
Instructions
Cooking
- In a large stainless steel stockpot, combine all the ingredients.
- Bring to a boil over medium-high heat, stirring constantly to prevent scorching.
- Reduce heat and boil gently until thickened, about 30 minutes. Stir often to prevent burning.
- Prepare canner, jars, and lids.
- Ladle hot salsa into hot jars, leaving 1/2-inch headspace. Wipe the rim and attach lids.
- Place jars in canner, covering by at least 1 inch, and bring to a boil.
- Process for 20 minutes, turn off burner, remove the lid, and let jars sit for 5 minutes before removing them to cool on a towel-lined surface for 12 to 24 hours.
- Check seals before labeling and storing.
