Spicy Homemade Canned Salsa
Elevate your culinary creations with this Spicy Homemade Canned Salsa recipe that's perfect for preserving the vibrant flavors of summer. Bursting with fresh tomatoes, zesty onions, and a kick of chilies, this salsa is an ideal companion for tortilla chips, tacos, or grilled meats. Not only is it delicious, but it’s also easy to make and can be stored for up to a year. Gather your ingredients and discover how homemade canned salsa can add a fresh taste to any dish!
6
Servings
90
Calories
9
Ingredients
Ingredients
Tomatoes
16-17 medium (peeled and diced)
Onions
2 (diced)
Diced chilies
1 (7 ounce) can (drained)
Salt
2 teaspoons (to taste)
Cracked pepper
1 teaspoon (to taste)
Bottled lemon juice
2 tablespoons (freshly squeezed)
Cilantro
2 tablespoons (chopped)
Vinegar
1/2 cup (white or apple cider)
Cayenne pepper
1 1/2 teaspoons (adjust according to spice preference)
Instructions
1
Start by peeling and dicing the tomatoes and onions, and placing them in a large mixing bowl.
2
Add the canned diced chilies, salt, cracked pepper, bottled lemon juice, chopped cilantro, vinegar, and cayenne pepper to the bowl.
3
Mix all the ingredients thoroughly until well combined.
4
Transfer the mixture to a large pot and heat over medium heat, stirring occasionally, until it is hot but not boiling.
5
Prepare your canning jars by sterilizing them in boiling water or the dishwasher. Keep the jars warm until ready to fill.
6
Ladle the hot salsa into the sterilized jars, leaving about 1/2 inch headspace at the top. Wipe the rims of the jars with a clean cloth to ensure a proper seal.
7
Place the lids on the jars and screw on the metal bands until they are fingertip-tight.
8
Process the jars in a water bath canner for 45 minutes, adjusting for altitude if necessary.
9
Once processed, carefully remove the jars and let them cool on a clean towel or rack. Ensure they are sealed properly before storing in a cool, dark place.
Nutrition Information
0.3g
Fat
20g
Carbs
2.3g
Protein
Frequently Asked Questions
Frequently Asked Questions
How many tomatoes are needed for this Spicy Homemade Canned Salsa?
You will need approximately 16-17 medium tomatoes, which should be peeled and diced.
How long can this homemade salsa be stored?
When properly canned and stored in a cool, dark place, this salsa can be kept for up to a year.
How many servings does this recipe yield?
This recipe yields approximately 6 servings, typically referring to the number of jars produced.
What type of vinegar should I use?
You can use either white vinegar or apple cider vinegar for this recipe.
Is this salsa recipe vegan and gluten-free?
Yes, this Spicy Homemade Canned Salsa is both vegan and gluten-free.
How do I prepare the tomatoes for the salsa?
The tomatoes should be peeled and diced before being added to the mixing bowl.
How much cayenne pepper should I add?
The recipe calls for 1 1/2 teaspoons, but you can adjust this amount according to your spice preference.
What is the processing time for the jars in a water bath?
The jars should be processed in a water bath canner for 45 minutes, adjusting for altitude if necessary.
How much headspace should be left in the jars?
You should leave about 1/2 inch of headspace at the top of each jar before sealing.
Why is bottled lemon juice used instead of fresh?
Bottled lemon juice is used in canning recipes to ensure a consistent acidity level, which is crucial for safety.
Should the salsa be boiling before I put it in jars?
No, the mixture should be heated over medium heat until it is hot, but not boiling, before transfer.
What size can of chilies is required?
The recipe requires one 7-ounce can of diced chilies, which should be drained.
How many calories are in a serving of this salsa?
There are 90 calories per serving of this salsa.
How many onions are needed for the recipe?
You will need 2 diced onions.
How much salt and pepper is recommended?
The recipe suggests 2 teaspoons of salt and 1 teaspoon of cracked pepper, though both can be adjusted to taste.
How should the jars be prepared before filling?
Sterilize the jars in boiling water or a dishwasher and keep them warm until you are ready to fill them.
What is the fat content of this salsa?
This salsa is very low in fat, containing only 0.3g per serving.
How much protein is in one serving?
There is approximately 2.3g of protein per serving.
Is there a lot of carbohydrate in this salsa?
There are 20g of carbohydrates per serving.
Why do I need to wipe the rims of the jars?
Wiping the rims ensures they are clean, which is necessary to achieve a proper airtight seal during the canning process.
What tools are needed for the canning process?
You will need a large mixing bowl, a large pot, canning jars with lids and metal bands, and a water bath canner.
How much cilantro is used in this recipe?
The recipe calls for 2 tablespoons of chopped cilantro.
What should I do after removing jars from the water bath?
Carefully remove the jars and let them cool on a clean towel or rack, ensuring they are sealed properly before storing.
How tight should the metal bands be screwed on?
The bands should be screwed on until they are fingertip-tight.
Can this salsa be used with grilled meats?
Yes, it is described as an ideal companion for tortilla chips, tacos, or grilled meats.
Is this an easy recipe for beginners?
Yes, the description notes that the salsa is easy to make and perfect for preserving summer flavors.
What is the primary flavor profile of this salsa?
It features vibrant flavors of fresh tomatoes, zesty onions, and a spicy kick from chilies and cayenne pepper.
Where should the finished jars be stored?
Store the sealed jars in a cool, dark place.
What is the total number of ingredients needed?
There are 9 primary ingredients required for this recipe.
Do I need to peel the onions?
While the recipe instructions specify peeling the tomatoes, onions should be diced (which naturally involves removing the outer skin).