Homemade Salsa
Salsa is a great dip to have on hand for dipping or topping nachos.
Equipment
- Canning pot and equipment
- mason jars, sterilized
Ingredients
- 12 medium tomatoes, diced
- 2 jalapeno, seeded and diced
- 1 cup chopped cilantro
- 2 lime, juice and zest
- 3 garlic clove, minced
- 1 large white onion, chopped
- 2 tbsp salt
- 2 tsp fresh ground black pepper
Instructions
- Sterilize mason jars in boiling water, leaving the jars in the hot water until ready to fill.
- In a large bowl, mix all ingredients together.
- Divide mixture evenly into sterilized mason jars leaving ½ inch space at the top.
- Run a knife along the inside of the jar to remove any air bubbles.
- Wipe down jars to remove any salsa that may have spilled on the edges and jars.
- Place lids and rings on jars.
- Bring pot of water back to a boil.
- Carefully place the capped jars of salsa in the boiling water and process for 10 minutes.
- Turn off the heat and let sit for 5 minutes before removing the jars.
- Place the jars on a towel and let sit at room temperature for 12-24 hours.
- After cooling, press down on the middle of the lids, if they don't pop or bend, they are properly sealed.
- Any jars that pop when pressed should be stored in the fridge and used within 2 weeks.
Notes
For a step-by-step guide to canning, check our Bernardin's easy to follow guide.