Zutaten für Canned Salsa Batch 2
- 8 cups peeled and chopped Roma tomatoes
- Onions
- Jalapeno Pepper
- Garlic Cloves
- Pepper
- 2 teaspoons salt (or to taste)
- Sugar
- ¼ cup fresh lime juice
- 1 cup packed fresh cilantro, chopped
- 1 (15 ounce) can tomato sauce
- 2 tablespoons tomato paste
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Zubereitung von Canned Salsa Batch 2
- Combine all ingredients EXCEPT tomato sauce and paste in a large pot. Bring to a boil over medium-high heat.
- Reduce heat to medium-low. Simmer for 5 minutes, allowing flavors to meld. Taste and adjust seasoning as needed (add more salt, lime juice, or chili powder to your liking).
- OPTIONAL: If you prefer a thicker salsa, carefully remove some of the liquid before adding the tomato sauce and paste.
- Stir in the tomato sauce and tomato paste. Continue to simmer gently for another 10 minutes.
- Carefully ladle the hot salsa into sterilized half-pint, pint, or quart jars, leaving ½ inch headspace. Remove air bubbles by gently running a non-metallic utensil around the inside of the jar.
- Wipe the jar rims clean, place lids and rings on jars, and tighten fingertip tight.
- Process in a boiling water bath for 10 minutes (adjust processing time based on your altitude; consult a canning guide for specific instructions).
- Remove jars from the canner and let cool completely. You should hear a satisfying 'pop' as the jars seal. Check for proper sealing; if any jars haven't sealed, refrigerate and consume within a week.
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
277 g
Zucker
124g
Fett
1g
Kohlenhydrate
15g
Rezept-Tags (Wählen Sie einen Tag und finden Sie passende Rezepte!)
60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Appetizers Canning Condiments Etc Vegetables Mexican Easy Low Fat Summer Vegetarian Dips Dietary Low Cholesterol Seasonal Low Saturated Fat Low Calorie Low Carb Low In Something Onions Tomatoes Equipment 3 Steps Or Less Technique Water Bath
