Hot Salsa Recipe

• Posted on 20 August 2024
• 0

It’s that time or year where you’re either trying to give your fresh garden produce away to anyone that will take it or you’re getting ready to can everything you grew to preserve it for the winter. Whether you’re stocking your pantry for the colder months or looking for the perfect gift, homemade salsa is a crowd-pleaser.
Today we’re sharing our favourite hot salsa recipe – it’s a family favourite among our staff here at Wilson’s!

Hot Salsa Canning Recipe

• 10lbs fresh tomatoes
• 4 large white onions
• 4 bell peppers
• 2 poblano peppers
• 6 jalapeno peppers
• 6 cloves of garlic
• Half bunch of cilantro
• 3 tablespoons salt
• 5 cups white vinegar
• 1 tablespoon lemon or lime juice

What substitutions are safe to make?

How to make milder Salsa

This recipe is for a hot salsa, but if you’re not a fan of heat you can make it more mild. To make the salsa mild you can leave out the poblano and/or the jalapenos. If you’re taking out the 2 poblano peppers and the 6 jalapenos, you can substitute it with another bell pepper. If you’re only omitting one or the other, just take them out and leave the recipe how it is.

Using other acids instead of Vinegar

If you don’t like vinegar-based salsas you can substitute it with lemon juice. However, with all our times of making this recipe it doesn’t have a vinegar after taste at all. If you’re substituting lemon juice, make sure to use bottled lemon juice to ensure the acidity level (5%) is the same to maintain safe canning.

Salsa Canning Instructions:

1. Prepare the Ingredients: Start by washing your tomatoes, peppers, and cilantro thoroughly. Dice the tomatoes, onions, and peppers to your preferred consistency. For a milder salsa, remove the seeds from the jalapeños and poblanos. Mince the garlic and chop the cilantro finely.
2. Cook the Salsa: Combine all the chopped ingredients in a large pot. Add the salt, vinegar, and lemon or lime juice. Stir well to ensure even seasoning. Bring the mixture to a boil, then reduce to a simmer. Let it cook for about an hour, stirring occasionally to prevent sticking. This slow simmer allows the flavors to meld beautifully.
3. Prepare for Canning: While your salsa is simmering, get your canning jars ready. Sterilize them in boiling water and keep them hot until you're ready to fill them. Sterilize the lids and rings in simmering water as well.
4. Can the Salsa: Once the salsa has simmered for an hour, it's time to can. Carefully ladle the hot salsa into the prepared jars, leaving about ½ inch of headspace at the top. Wipe the rims clean, place the lids on, and screw on the rings until just finger tight.
5. Process the Jars: Place the filled jars in a boiling water bath, ensuring that they are fully submerged. Process them at a rapid boil for 20 minutes. After processing, carefully remove the jars and place them on a towel to cool. You should hear the lids "pop" as they seal. If any jars do not seal, refrigerate and use them within a week.
6. Enjoy Your Salsa: Once the jars have cooled completely, check the seals by pressing the center of each lid. Store your sealed jars in a cool, dark place. This hot salsa is perfect for adding a kick to tacos, nachos, or any dish that could use a little extra flavor.

There’s something incredibly satisfying about opening a jar of homemade salsa, knowing it’s made with love and fresh ingredients. This hot salsa canning recipe is versatile and can be adjusted to suit your heat preference by playing with the types and amounts of peppers used. Happy canning, we hope you love this recipe as much as we do! May your pantry be filled with jars of delicious salsa ready to enjoy all year long!