Best Bottled Salsa Recipe
This easy-to-make bottled salsa is packed with fresh tomatoes, onions, peppers, and spices, making it perfect for canning and enjoying all year long. Whether you're dipping chips or adding flavor to your favorite dishes, this salsa has the right balance of heat and flavor!
Equipment
- Large pot
- Knife and cutting board (for prepping vegetables)
- Canning jars with lids
- Ladle (for filling jars)
- Water bath canner
- Tongs (for handling hot jars)
- Sterilization tools (for jars and lids)
Ingredients
- 10 Tomatoes medium ripe Diced
- 3 Cloves Garlic Minced
- 2 Jalapeno Peppers Seeded and Minced
- 1 Red Bell Pepper Finely Chopped
- 1 Cup Fresh Cilantro Chopped
- 2 Limes Juiced
- 2 tsp Cumin
- 1 tsp Salt to taste
- 1/2 tsp Black Pepper
- 1/4 Cup White Vinegar
- 1 ybsp Sugar Optional
Instructions
- Preparation: Begin by preparing your vegetables. Dice the tomatoes, chop the onion and bell pepper, mince the garlic and jalapeños, and chop the cilantro. Remember, the key to a great salsa is fresh, quality ingredients.
- Mixing the Salsa: In a large bowl, combine the diced tomatoes, chopped onion, minced garlic, jalapeños, and red bell pepper. Gently mix these ingredients together.
- Seasoning: Add the fresh lime juice, cumin, salt, black pepper, white vinegar, and sugar to the bowl. The lime juice adds a fresh zing, while the vinegar helps preserve the salsa for canning. Stir everything thoroughly to ensure the flavors meld together beautifully.
- Taste Test: This is crucial! Taste your salsa and adjust the seasoning if necessary. Remember, every tomato and pepper brings its own level of sweetness and heat, so trust your taste buds to guide you.
- Canning Process: Sterilize your jars and lids. Then, pack the salsa into the jars, leaving about 1/2-inch of headspace. Wipe the rims clean, and seal the jars with the lids and rings.
- Boiling Water Bath: Process the jars in a boiling water bath for about 15 minutes. This step is essential for preserving the salsa and ensuring it's safe for long-term storage.
- Cooling: Remove the jars carefully and let them cool. You'll hear the satisfying 'pop' of the jars sealing as they cool.
- Storage: Store your salsa in a cool, dark place. It's best to let it sit for a few weeks to let the flavors meld together perfectly. But, if you're anything like me, you might sneak a jar open early to enjoy!
Notes
- Adjust the number of jalapeños based on your heat preference.
- This recipe is perfect for canning, but always follow proper canning guidelines for safe preservation.
- You can substitute different peppers or add more garlic for additional flavor variations.