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Bob's Favorite Hot Salsa Hot Water Bath Canning Method Recipe

Fire up your taste buds with Bob's legendary hot salsa recipe! This is the salsa we make every year, perfected over time. Learn from our mistakes – wear gloves when handling those fiery peppers! A vibrant blend of fresh tomatoes, crisp onions, and zesty peppers (adjust to your spice preference!), this salsa is perfect for canning and enjoying all year long. Optional cilantro adds a refreshing touch. Get ready for a flavor explosion!

Prep Time 30 mins
Cook Time 75 mins
Calories 50.8 kcal
Protein 4g
Rating 5.0 (2 Reviews)
Bob's Favorite Hot Salsa Hot Water Bath Canning Method 36

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bob's Favorite Hot Salsa Hot Water Bath Canning Method

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How to Make Bob's Favorite Hot Salsa Hot Water Bath Canning Method

  1. Roughly chop 10 lbs ripe tomatoes, 2 lbs of your favorite hot peppers (wear gloves!), and 2 large onions.
  2. In a large pot, combine the chopped tomatoes, peppers, and onions. Bring to a boil and cook for 10 minutes, stirring occasionally, until slightly softened.
  3. Remove from heat and stir in 2 cups chopped cilantro (optional), 1 cup white vinegar, 1/4 cup lime juice, 2 tablespoons salt, and 1 tablespoon sugar. Mix thoroughly.
  4. Carefully ladle the hot salsa into sterilized pint jars, leaving 1/2 inch headspace at the top. Remove air bubbles by running a non-metallic utensil around the inside of the jars.
  5. Wipe the rims of the jars clean. Place lids and bands on the jars, tightening the bands fingertip-tight.
  6. Place jars in a hot water bath canner, ensuring they are covered by at least 1 inch of water. Bring the water to a rolling boil, then process for 15 minutes (adjust processing time based on your altitude – consult a canning guide for details).
  7. Carefully remove jars from the canner and let them cool completely. You should hear a ‘pop’ sound as the jars seal.
  8. Once cool, check the seals by pressing down on the center of each lid. If the lid doesn't flex, it's sealed! Remove the bands and store in a cool, dark, dry place for up to 1 year.

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

25g

Fat

0g

Carbs

3g

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Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Low Protein Healthy Appetizers Canning Condiments Etc Vegetables Mexican Diabetic Low Fat Summer Vegan Vegetarian Dips Dietary Low Cholesterol Seasonal Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Onions Peppers Tomatoes Equipment Number Of Servings Technique Water Bath 4 Hours Or Less