Sunday, August 21, 2011

Bernie's Classic Canning Salsa Recipe

Bernie's Classic Canning Salsa Recipe

Salsa Recipe Ingredients:

# 8 cups chopped/drained paste-type tomatoes
# 45 oz tomato sauce
# one small can (6 oz.) tomato paste
# 10-16 cloves garlic, as desired
# 4 cups chopped bell pepper
# 2 Tablespoons minced Habenero pepper
# 2 small cans (4.5 oz.) chopped chilies
# 3 cups finely chopped onion
# 2 teaspoons salt
# 1 1/2 teaspoons chili powder
# 3/4 teaspoon cumin
# juice of 1 lime
# 2 Tablespoons chopped fresh cilantro
# 2 teaspoons Xanthan gum or 2 Tablespoons corn starch

Salsa Recipe Instructions

Drain tomatoes and save liquid. Combine all ingredients except Xanthan gum/corn starch in a heavy pot and bring to a low boil for 15 minutes.

Blend Xanthan gum or dissolve corn starch in 3 cups saved tomato liquid and add to salsa. Continue boil for 5 minutes.
Note:If not using either thickening agent, be very stingy adding tomato liquid back to salsa, as it will get too thin.
Refrigerate overnight and serve as fresh salsa or pressure can at 10 PSI for 25 minutes for pint jars. Yields 8-10 pints.

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