My mother used to make a version of this salsa. She used to call it hot sauce. She usually made it at the end of the summer season. The heat she would use was Hungarian banana peppers because they grew well in her garden. I didn’t want my salsa to be real hot and I never see banana peppers here locally so I used a can of RO TEL tomatoes. This gave just the right amount of heat for our taste.
Normally you can process salsa in a water bath. It requires the jars to be sterilized and the salsa be cooked first. I decided to take the lazy way to do the canning. The jars and lids only need to be washed and the salsa mixed with all the ingredients. The jars are filled making sure the rim is clean for sealing. When all the jars are filled and sealed they are placed in a pressure canner. Then they are processed for 15 minutes under pressure.
Pressure Canning Salsa
Makes 7 pints
- 6 cups chopped tomatoes
- 1 yellow sweet pepper chopped
- 1 red sweet pepper chopped
- 2 green bell peppers chopped
- 2 medium size onions chopped
- 2 tablespoons finely chopped fresh parsley
- 4 cloves fresh garlic finely chopped
- 2 teaspoons dried cilantro flakes
- 1 (10 ounce) can RO TEL original tomatoes and green chilies
- 1 (12 ounce) can tomato paste
- 1 1/2 teaspoon pickling salt
- 2 tablespoons red wine vinegar
- 2 tablespoons lime juice
Wash jars 7 to 8 jars in warm soapy water and rinse. Wash lids also and rinse. Set items on a clean towel.
Tomatoes don’t have to be peeled, just chop and put in a colander to drain with a bowl catching the juice. Chop peppers and onions and place in a very large pan or bowl. The parsley and garlic needs to be finely chopped then added to the rest of chopped vegetables. Add chopped and drained tomatoes to the vegetable mix. Stir in the rest of the ingredients. Mixed completely.
Spoon in clean jars. Run a butter knife through the salsa to remove air bubbles. Wipe the rim with a clean cloth dipped in white vinegar. Seal the jar with lid and tighten just to finger tight. When jars are all filled process in a pressure canner under pressure for 15 minutes for pints following the directions according to the manufacturer. Let the steam down naturally. If the jars are taken out of the canner too soon the jar can break. Set the jars on a towel with space between so the jars will cool evenly. The jars should seal as the they cool. Store in a cool dry place.