Salsa Recipe for Canning
My husband brought home a jar of homemade salsa that was given to him by a coworker. It was delicious! I have tried several Salsa recipes over the years and this one topped the list. They said that the recipe is a baseline recipe and they tweak it every time it is made. So here it is, experiment away and consider this just a foundation to the salsa goodness.
Tricia's Salsa Recipe
1 pkg Mrs Wages Salsa Tomato mix (this can usually be found in the canning sections of Wal-mart or Hy-Vee)
1/2 cup vinegar
12 cups peeled and chopped tomatoes
2 white onions chopped
2 green bell peppers chopped
6-12 jalapeno peppers seeded and chopped
4-6 other peppers (sometimes we do this other times not they could be banana peppers, or wax peppers)
3-4 garlic cloves - pressed
1 tablespoon cilantro
2 tablespoon parsley
1 tablespoon lime juice
Sanitize and warm jars. Warm salsa to about 180 degrees for a hot pack. Fill jars and leave about 1/2" head room. Seal and water bath for 30 minutes.
Enjoy! If you make tweaks to it please feel free to share.
Tricia's Salsa Recipe
1 pkg Mrs Wages Salsa Tomato mix (this can usually be found in the canning sections of Wal-mart or Hy-Vee)
1/2 cup vinegar
12 cups peeled and chopped tomatoes
2 white onions chopped
2 green bell peppers chopped
6-12 jalapeno peppers seeded and chopped
4-6 other peppers (sometimes we do this other times not they could be banana peppers, or wax peppers)
3-4 garlic cloves - pressed
1 tablespoon cilantro
2 tablespoon parsley
1 tablespoon lime juice
Sanitize and warm jars. Warm salsa to about 180 degrees for a hot pack. Fill jars and leave about 1/2" head room. Seal and water bath for 30 minutes.
Enjoy! If you make tweaks to it please feel free to share.
I would love to hear from you!