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Recipe : Entry # 7942
Kirk Vantrease
(256) 255-9094
Recipe Title
Texabama Salsa
Recipe Theme
August: Canning
Side Dishes
Cullman EC
10 cups tomatoes, peeled and seeded
3 cups onions, peeled and chopped
1 ΒΌ cups of chili peppers seeded and chopped (I use a mixture of jalapeno, Anaheim, Serrano and Habanero)
1 tablespoon fresh cilantro, chopped
1 cup apple cider vinegar
6 cloves garlic
1 tablespoon salt
Start by sterilizing the jars and canning lids and set them aside. Place all of the ingredients in a food processor and blend to desired texture. Place the blended ingredients in a 6-quart saucepan and bring to a boil, stirring occasionally. Reduce heat and simmer for 30 minutes until salsa is desired thickness. Pour salsa into jars and tighten lids. As the jars cool you can hear the jar lids pop.