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Salsa

Salsa recipe image
This vibrant salsa combines the brightness of red wine vinegar with the robust flavors of diced tomatoes, bell peppers, and a blend of jalape&# 195;±os, serranos, and Anaheim chilies. The addition of fresh cilantro, garlic, and onion creates a complex, aromatic profile that is both tangy and mildly spicy. While this recipe is designed for pressure canning to preserve the harvest, the flavors develop beautifully whether stored in the pantry or enjoyed fresh from the fridge. It pairs perfectly with tortilla chips, tacos, grilled meats, or as a topping for eggs and potatoes. A versatile staple for any kitchen, this salsa offers a homemade quality that surpasses store-bought alternatives.
Cuisine:
Courses:
Difficulty: Beginner
Servings: 40
Calories: 796.2
Dietary: Gluten-free, Vegan, Vegetarian
Description
This vibrant salsa combines the brightness of red wine vinegar with the robust flavors of diced tomatoes, bell peppers, and a blend of jalape&# 195;±os, serranos, and Anaheim chilies. The addition of fresh cilantro, garlic, and onion creates a complex, aromatic profile that is both tangy and mildly spicy. While this recipe is designed for pressure canning to preserve the harvest, the flavors develop beautifully whether stored in the pantry or enjoyed fresh from the fridge. It pairs perfectly with tortilla chips, tacos, grilled meats, or as a topping for eggs and potatoes. A versatile staple for any kitchen, this salsa offers a homemade quality that surpasses store-bought alternatives.
Ingredients
  • 1 Gallon Diced Tomatoes drained
  • 6 Bell Peppers -- Diced
  • 2 Jalapenos Diced
  • 2 Serrano Peppers -- Diced
  • 6 Anaheim Chili Peppers -- Diced
  • 3 Medium Onions -- Diced
  • 1 Tablespoon Garlic -- Chopped
  • 1 Cup Cilantro -- Chopped
  • 2 Tablespoons Salt
  • 1 Teaspoon Black Pepper
  • 1 1/2 Cups Red Wine Vinegar
Directions
  1. 1
    Combine the diced tomatoes, bell peppers, jalapeños, serrano peppers, Anaheim chilies, onions, garlic, cilantro, salt, black pepper, and red wine vinegar in a large heavy-bottomed sauce pot.
  2. 2
    Stir the mixture well to distribute the ingredients evenly. If the mixture appears too thick, add a small amount of the reserved tomato juice until the desired consistency is reached.
  3. 3
    Place the pot over medium-low heat and bring the salsa to a gentle simmer, stirring occasionally to prevent sticking.
  4. 4
    Once bubbly and heated through, ladle the hot salsa into clean quart-sized canning jars, leaving 1 inch of headspace at the top.
  5. 5
    Wipe the rims of the jars, seal with lids and bands, and process in a pressure canner at 11 pounds of pressure for 30 minutes.

Nutrition Facts

Servings 40

Amount Per Serving
Calories 796.2kcal
% Daily Value *
Total Fat 9.3g15%
Saturated Fat 1.3g7%
Cholesterol 0.0mg0%
Sodium 29352.7mg1224%
Total Carbohydrate 189.7g64%
Dietary Fiber 68.2g273%
Sugars 42.9g
Protein 40.0g80%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: salsa, canning, tomatoes, peppers, jalapeno, serrano, anaheim, cilantro, garlic, onion, vinegar, spicy, dip, preserving, pressure cooker, vegan, make ahead
Read it online: https://www.chefs-mate.com/recipe/salsa/