Canned Hot Pepper Salsa Recipe
• 6 Cups Tomatoes; cored, chopped and peeled
• 2 Cups Chopped Onion
• 6 Cups Jalapeño & Hot Peppers*; chopped
• Cider vinegar (2 tablespoons per pint, 4 tablespoons per quart jar)
• 3 Teaspoons
• 3 teaspoons Oregano
Teaspoon Ground cumin
• 12+ Garlic cloves – minced
• 4+ tablespoons fresh Cilantro, minced
• Optional: You can also add peeled & cored Apples to this recipe to give it a bit of sweetness. (See bottom of this post)
You'll need 6-7 Pint Jars.
*Mix your different hot peppers from your harvest for this recipe, you can use any pepper you want including Caribbean Habaneros
, Serrano Peppers
, Devils Tongue Peppers
, Cayenne Peppers
, or even Hot Hatch chiles
... we could go on forever. Check out our Super Hot Pepper Seeds
and our Hot Pepper Seeds
for ideas on what to grow in your garden next year – and then use your harvests to make this salsa! With 6 Cups of diced peppers
, it's a great way to use up a ton of peppers – because when you grow peppers from seed, you always have an abundance of peppers! You can also cut this recipe in half if you don't have that many peppers, this is a doubled recipe as we usually have so many, we think: why not can a big batch?
Core and slice tomatoes in half, and add to a food processor and blend until smooth. This helps if you're limited on time, of if you just don't like peeling tomatoes (who does, really?!). We find that if you process tomatoes to a smooth consistency, you don't even notice the skins in the final salsa. Plus, the skins have more vitamins we figure, so why not save time?
Skin your tomatoes by dropping into boiling water for 30 seconds to 1 minute, then drop into cold water, drain, and peel loosened skins off, then core (remove the center stem area) and chop them up.
Heat your canning pot filled with water to a boil, then boil your jars for 10-15 minutes. This takes a long time to boil initially, so start your water before you start chopping!
In the meantime, chop all your vegetables and combine with the tomatoes in a large sauce pot on the stove, bring to a boil. Once boiling, reduce heat and simmer for 10-20 minutes to condense and thicken the salsa.
Next add the Cider Vinegar (or any 5% vinegar) to each jar (2 tablespoons per pint, 4 tablespoons per quart jar - this adds the necessary acidity to keep the salsa shelf-stable). Then spoon the hot salsa into the clean hot jars, leaving a quarter inch of head space at the top of each jar. Clean rims (make sure they're clean!), then place gently warmed lids – drop lids first in gently boiling water for a few seconds to warm, then place on top, and screw on bands (not too tight). Gently place the jars back into the canning pot and boil – here are the Boiling/Processing times for your elevation:
15 minutes at elevations below 1000 ft
20 minutes at 1001 to 3000 feet
25 minutes 3001 to 6000 feet
30 minutes 6001 to 8000 feet
35 minutes 8001 to 10000 feet
Makes 6-7 Pint Jars.
Remove, place on a towel, then let jars sit for 24 hours undisturbed.
Unscrew bands after 24 hours, check to make sure they're sealed (try to lift with your finger, refrigerate and use any jars that didn't seal). Store sealed jarsin a dark, cool place for up to a year. Enjoy with chips! YUM!
We have an apple tree, and this year it was loaded with fruit! While we like apple pie, we like salsa better, so we just made the No-Peel version of this Canned Salsa Recipe, above, and we added a few peeled & cored homegrown apples to the batch, for a bit of sweetness. It's spicy and delicious! We simply peeled and cored the four apples and threw them into the food processor along with the tomatoes and chiles. We had some sample tastes before canning, it was very tasty and spicy. We can't wait to enjoy this batch over the winter! It probably won't last long.
Here's the No-Peel Canned Salsa Recipe with Apples »
When our tree is loaded with fruit, we're always looking for more ways to use our homegrown apples – since we have a salt-spice tooth, we're more into spicy and savory than sweet, and apples are a great addition to salsas, marinara tomato sauce, stir fries, curries and more.