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Thick Canned Salsa

A vibrant and thick canned salsa made with fresh ingredients that elevates any meal and can be customized to suit your taste.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Appetizer, Condiment
Cuisine: Mexican
Calories: 50
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 cups chopped cored, peeled tomatoes Fresh and juicy base for the salsa.
  • 1 cup chopped onion Adds sweetness and crunch.
  • 1 cup mild chopped green chili peppers For a gentle heat.
  • 2 medium jalapeños Adjust heat by seeding.
  • 4 cloves garlic Rich aromatic flavor.
  • 6 oz tomato paste Thickens the salsa.
  • 1 cup white or apple cider vinegar Adds brightness and acidity.
  • 1 tbsp ground cumin Earthy notes complement fresh ingredients.
  • 1 tbsp salt Enhances all flavors.
  • 1 tsp pepper Adds depth.
  • 1 tbsp dry oregano Herbal flavor.
  • 1/2 tsp cayenne powder Optional heat.
  • 1 cup lightly packed cilantro Fresh herbaceous notes.

Method
 

Preparation
  1. Combine all the ingredients in a large stainless steel stockpot.
  2. Bring the mixture to a boil over medium-high heat, stirring constantly.
  3. Reduce heat and boil gently until the salsa thickens, about 30 minutes, stirring often.
  4. Prepare your canner, jars, and lids while the salsa thickens.
  5. Carefully ladle the hot salsa into hot jars, leaving 1/2-inch headspace.
  6. Wipe the jar rims and attach the lids securely.
  7. Place the jars in the canner, ensuring they are covered by at least 1 inch of water, and bring to a boil.
  8. Process the jars for 20 minutes, then turn off the burner and remove the lid.
  9. Let the jars sit for 5 minutes before removing to cool on a towel-lined surface for 12 to 24 hours.
  10. Check the seals before labeling and storing your salsa.

Notes

For best results, use ripe tomatoes and maintain constant stirring to prevent sticking. Consider roasting jalapeños for depth of flavor. Store in a cool, dark place for long shelf life. After opening, refrigerate and use within two weeks.