With tons of “safer-at-home” time on my hands, I’ve been canning and preserving foods weekly. So far, since the pandemic began, I’ve made canned tomatoes, prickly pear jelly, peach butter, mango jam, and frozen creamed corn, peas, and even okra.
Today’s canning project was inspired by cute jars I found at the Dollar Tree and my love of salsa. I figured, since I eat a ton of salsa, making it now and preserving it for later, just makes sense.
- 1-28 oz can petite diced tomatoes
- 2-28 oz cans crushed tomatoes
- 3/4 c. vinegar
- 3 jalapenos-cut into chunks
- 2 large onions-cut into chunks
- 2 large bell peppers-cut into chunks
- 3 TBSP diced garlic
- 1 tsp red pepper flakes
- 2 TBSP dried parsley (use cilantro, if you like)
- 2 tsp salt
- 2 tsp ground black pepper
- In a food processor, combine onion, jalapeno, and bell pepper. Pulse until finely chopped.
- In a soup pot, combine all ingredients. Bring to a boil, reduce heat, and simmer for 30 minutes.
- Transfer cooked salsa to sterilized pint jars.
- Seal jars and hot water process for 30 minutes.
- Allow jars to seal and cool.