You might laugh at this. You’ll never guess what my favorite food is. It’s Nachos. I. Love. Nachos. For many years, I loved microwaving some nacho chips coated in Mexican cheese. Then I’d make a side of some sort of guac, and get some salsa. Then I’d get to dipping.

Maybe it’s just nostalgic for me. However, the guacamole and salsa are key. Salsa can be used for many things other than nachos though. It can be a side for any of your Hispanic dishes. Use it for a party platter. Or just use it the way I do. Dip your cheese-covered chips into that goodness and enjoy.

This salsa is an easy recipe. I am all about easy. I have four kids running around, and I don’t have time to peel tomatoes. I use something called an immersion blender. I love it. It works for me. And in this recipe, it makes my life easier. I get to enjoy some delicious salsa, and make it with less effort.

If you’re looking for an immersion blender, I like this one: https://amzn.to/45D9OYJ

If you’re looking for canning supplies :https://amzn.to/4m8sfum

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Jalepeno Salsa Canned

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Prep Time 25 minutes mins

Cook Time 1 hour hr

Servings: 5 Pints

Course: Preserves, Side Dish

Cuisine: Mexican

Ingredients Equipment Method Notes

Ingredients

  

• 4 Limes Juiced
• 1 Onion Chopped
• 5 Cloves Garlic Peeled and chopped
• 10 Jalepenos Chopped
• 12 cups Tomatoes Chopped
• 2 tbsp Olive Oil
• 3 tsp Salt
• 1 Bell Pepper Chopped
• 1 Chili Pepper Chopped
• 2 tbsp Apple Cider Vinegar
• 2 tbsp Cilantro

Equipment

• 1 Immersion Blender

Method

 

1. Add your pot to the stove and turn the heat to medium. Add your oil.
2. Chop and add your onions. Cook those for 4-6 minutes while you're chopping your jalapeño and bell peppers.
3. Add your jalapeño and bell peppers to the pot. Allow those to cook while chopping your garlic ends off.
4. Add your garlic. Allow that to cook while chopping your tomatoes. Remove all of the unwanted parts of the tomato and discard them.
5. Add your tomatoes.
6. Chop your chili pepper and add it to the pot as well. Then add your salt and mix.
7. Turn the heat up to medium/high temperature. Cook this for 35 minutes.
8. Immulsify the mixture in the pot. Then, add your lime juice and cook for an additional 5 minutes. Meanwhile chop your cilantro.
9. Add your vinegar and cilantro and mix.
10. Turn the heat to low and allow to cook for another 10 minutes. Then remove from the heat.
11. Prep your jars and lids. Place your jars in the oven at 170 degrees Fahrenheit after they've been washed with soap and baking soda. Do this for 20 minutes. Place your lids in a bowl with boiling water and allow those to sit for at least 3 minutes.
12. Prep your large pot of water, and set the water to boil. Meanwhile, fill your jars with the salsa mix. Place the lids onto the jars after filling them and allowing about 1/2 inch of room at the top. Twist the lids on, but do not twist them too tightly.
13. Place the jars carefully into the pot with water. Allow the water to cover the jars by about 1-2 inches from the top. Then allow them to boil for 10-15 minutes.
14. After this, use your tools to remove the jars and place them on a kitchen towel on your counter to rest for at least 6 hours. Then put them away and enjoy!

Notes

-If you have a different way to water bath your salsa or sauces, go for it. This is my method.