Recommended Recipes: Salsas - CSB | SJU - Saint John�s Community Garden Society

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	Handy Recipes > Recommended Recipes: Salsas for canning
	Salsas for canning Salsa recipes with the red asterisk have been tested by the Minnesota Extension Service to ensure that they contain enough acid to be processed safely in a boiling water canner. The only changes you can safely make in these salsa recipes are to substitute bottled lemon juice for vinegar and to change the amount of spices and herbs. Do not alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe. Recipes without the asterisk have not been tested. Never made salsa? Check out these Salsa tips. Tomatillo Green Salsa 5 cups chopped tomatillos 1 � cups seeded, chopped long green chiles � cup seeded, finely chopped jalapeno peppers 4 cups chopped onions 1 cup bottled lemon juice 6 cloves garlic, finely chopped 1 tablespoon ground cumin* 3 tablespoons oregano leaves* 1 tablespoon salt 1 teaspoon black pepper Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot into pint jars, leaving � -inch headspace. Adjust lids and process in a boiling water canner: 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet. Yield: 5 pints Optional: You may use green tomatoes in this recipe instead of tomatillos. Tomato Salsa (using slicing tomatoes) 4 cups peeled, cored, chopped tomatoes 2 cups seeded, chopped long green chiles � cup seeded, chopped jalapeno peppers � cups chopped onions 4 cloves garlic, finely chopped 2 cups vinegar 1 teaspoon ground cumin* 1 tablespoon oregano leaves* 1 tablespoon fresh cilantro* 1 � teaspoons salt Combine all ingredients in a large saucepan and bring the mixture to a boil, stirring frequently. Reduce heat and simmer 20 minutes, stirring occasionally. Ladle hot into pint jars, leaving � -inch headspace. Adjust lids and process in a boiling water canner: 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet. Yield: 4 pints Optional. Tomato/Green Chile Salsa 3 cups peeled, cored, chopped tomatoes 3 cups seeded, chopped long green chiles � cup chopped onions 1 jalapeno pepper, seeded, finely chopped 6 cloves garlic, finely chopped 1 � cups vinegar � teaspoon ground cumin* 2 teaspoons oregano leaves* 1 � teaspoons salt Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils. Reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot into pint jars, leaving � -inch headspace. Adjust lids and process in a boiling water canner: 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet. Yield: 3 pints Optional. Tomato Taco Sauce This recipe works best with paste tomatoes, as slicing tomatoes will yield a thin watery salsa. If you only have slicing tomatoes available, use the "Tomato/Tomato Paste Salsa recipe. 8 quarts peeled, cored, finely chopped paste tomatoes 2 cloves garlic, crushed 5 cups chopped onions 4 jalapeno peppers, seeded, chopped 4 long green chiles, seeded, chopped 2 � cups vinegar 2 tablespoons salt 1 � tablespoons black pepper 1 tablespoon sugar 2 tablespoons oregano leaves* 1 teaspoon ground cumin* Combine ingredients in a large saucepan. Bring to a boil, then reduce heat and simmer, stirring frequently until thick (about 1 hour). Ladle hot mixture into pint jars, leaving � -inch headspace. Adjust lids and process in boiling water canner: 15 minutes for 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet. Yield: 11 pints Optional. Tomato Salsa (using paste tomatoes) This recipe works best with paste tomatoes. Slicing tomatoes require a much longer cooking time to achieve a desirable consistency. 7 quarts peeled, cored, chopped tomatoes 4 cups seeded, chopped long green chiles 5 cups chopped onion � cup seeded, finely chopped jalapeno peppers 6 cloves garlic, finely chopped 2 cups bottled lemon juice 2 tablespoons salt 1 tablespoon black pepper 2 tablespoons ground cumin* 3 tablespoons oregano leaves* 2 tablespoons fresh cilantro* Combine all ingredients except cumin, oregano and cilantro in a large pot and bring to a boil, stirring frequently, then reduce heat and simmer 10 minutes. Add spices and simmer for another 20 minutes, stirring occasionally. Ladle hot into pint jars, leaving � -inch headspace. Adjust lids and process in a boiling water canner: 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet. Yield: 13 pints Optional. Chile Salsa (Hot Tomato-Pepper Sauce) 10 cups peeled, cored, chopped tomatoes 6 cups seeded, chopped chili peppers* 4 cups chopped onions 1 cup vinegar 3 teaspoons salt � teaspoon pepper Combine ingredients in a large saucepan. Heat to a boil and simmer 10 minutes. Ladle hot into pint jars, leaving � -inch headspace. Adjust lids and process in a boiling water canner: 15 minutes at 0-1,000 feet altitude, 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet. Yield: 6 to 8 pints Use mixture of mild and hot peppers. Tomato/Tomato Paste Salsa 3 quarts peeled, cored, chopped slicing tomatoes 3 cups chopped onions 6 jalapeno peppers, seeded, finely chopped 4 long green chiles, seeded, chopped 4 cloves garlic, finely chopped 2 12-ounce cans tomato paste 2 cups bottled lemon juice 1 tablespoon salt 1 tablespoon sugar 1 tablespoon ground cumin* 2 tablespoons oregano leaves* 1 teaspoon black pepper Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Ladle hot into pint jars, leaving � -inch headspace. Adjust lids and process in a boiling water canner: 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet. Yield: 7 pints Optional. Spicy tomato salsa 6 pounds tomatoes (about 12 large beefsteak), Roasted 12 dried hot Green Chilies, seeds removed 2 fresh Green Chili Peppers, roasted, peeled and chopped 20 cloves garlic, peeled and minced 3 cups diced red onion 10 Jalapeno chilies, seeded and diced 1 1/2 cups chopped cilantro, packed tightly 1 tablespoon salt 2 teaspoon dried red chili flakes 1 cup red wine vinegar, 5% acidity Prepare (sterilize) canning jars and closures. Cut Tomatoes in 4 pieces and roast on BBQ pit. Peel and dice tomatoes into 1/4-inch size pieces. Place chilies in a small bowl. Pour boiling water over chilies just to cover. Secure plastic wrap over bowl and allow peppers to steep for 15 minutes. Drain half the water from chilies. Puree chilies and remaining water in blender for 1 minute or until smooth. Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 10 minutes or until mixture has thickened. Carefully ladle hot salsa into hot jars, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met � fingertip tight. Process 15 minutes in a boiling-water canner. Yield: about 6 pints. Note:* When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned. I'm never without mine because it is very painful to expose your hands to hot peppers. - Submitted by Glenda Shows of Deming, NM
	Saint John's Community Garden Society Copyright � 2005 College of Saint Benedict \| Saint John's University All rights reserved. Last revised on October 23, 2009.