Best Bottled Salsa
A vibrant and zesty salsa recipe perfect for dipping, spreading, or adding to your favorite dishes. Enjoy fresh or canned for later.
Ingredients
Fresh Ingredients
- 10 medium ripe tomatoes (diced) Use fresh, ripe tomatoes for the best flavor.
- 3 cloves garlic (minced)
- 2 large jalapeño peppers (seeded and minced) Adjust the heat level by adding or reducing jalapeños.
- 1 large red bell pepper (finely chopped)
- 1 cup fresh cilantro (chopped)
- 2 medium limes (juiced) Adds a fresh zing.
Seasoning
- 2 tsp cumin
- 1 tsp salt (to taste)
- 1/2 tsp black pepper
- 1/4 cup white vinegar Helps preserve the salsa for canning.
- 1 tbsp sugar (optional) Balances the acidity.
Instructions
Preparation
- Begin by preparing your vegetables. Dice the tomatoes, chop the onion and bell pepper, mince the garlic and jalapeños, and chop the cilantro.
Mixing the Salsa
- In a large bowl, combine the diced tomatoes, chopped onion, minced garlic, jalapeños, and red bell pepper. Gently mix these ingredients together.
Seasoning
- Add the fresh lime juice, cumin, salt, black pepper, white vinegar, and sugar to the bowl. Stir everything thoroughly to ensure the flavors meld together beautifully.
Taste Test
- Taste your salsa and adjust the seasoning if necessary.
Canning Process
- Sterilize your jars and lids. Then, pack the salsa into the jars, leaving about 1/2-inch of headspace. Wipe the rims clean, and seal the jars with the lids and rings.
Boiling Water Bath
- Process the jars in a boiling water bath for about 15 minutes.
Cooling
- Remove the jars carefully and let them cool. You’ll hear the satisfying ‘pop’ of the jars sealing as they cool.
Storage
- Store your salsa in a cool, dark place. It’s best to let it sit for a few weeks to let the flavors meld together perfectly.
Notes
Enjoy this delicious and easy-to-make bottled salsa that brightens up any meal! If you like a chunkier salsa, chop your tomatoes by hand instead of blending. You can also switch up this recipe by adding fruits like mango or pineapple.