Picante Sauce - Salsa

Submitted by Granny-Nell Hutchins on January 1, 2017 - 1:46pm

Summary

Yield
Prep Time5 minutes
CategoryRelishes
CuisineMexican
TagsCanning

Description

 

 

Ingredients

  • 9 large ripe tomatoes
  • 1 large onion, quartered
  • 1 small carrot, sliced
  • 1 cup finely chopped jalapeños (more or less, depending on how hot you want it)
  • 1/4 tsp black pepper
  • 1 1/2 tsp pickling salt
  • 1 tbsp garlic salt

Instructions

Put small amount in blender or food processor (don't over do it) You want it to be a little chunky.

Cook over medium heat until juice has cooked off considerably.

Pour into 1/2 pint jars, tighten lids.

Place in your pressure canner for 15 minutes - or water bath for 40 minutes. Tighten rings tighter when top pops.

Notes

This recipe will make around 2 to 3 half pint jars. You can multiply the ingredients x 4 to can a dozen at a time.  Simply process the ingredients the same way and add to a large pot. Bring to a very slow boil and let simmer for an hour.

Then simply jar up and stick in your pressure canner for 15 minutes or water bath for 40 minutes and you have access to homemade year round picante salsa!

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