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Hot Salsa

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Submitted by andrewmartin

Big-batch hot salsa for canning with fresh tomatoes, jalapenos, banana peppers, Vidalia onion, and oregano, thickened with cornstarch. Makes 13 pints of thick, spicy salsa for year-round pantry stocking.

YIELD

13 servings

PREP

15 min

COOK

30 min

READY

60 min

This is a serious canning-season salsa recipe. Four quarts of peeled tomatoes, a full cup of chopped jalapeños, sweet bell peppers, a banana pepper, and Vidalia onion all go into an eight-quart pot for a 30-minute boil that yields about 13 pints of thick, chunky salsa.

The three-pepper combination gives this real depth of heat. Jalapeños bring the sharp, front-of-the-mouth burn. The banana pepper adds a mild, tangy sweetness. And the sweet bell pepper rounds everything out with body and color. A full cup of jalapeños means this earns its “hot” label honestly.

Cornstarch slurry stirred in during the last 10 minutes thickens the salsa so it clings to a chip instead of running off like tomato juice. This is the difference between salsa that sits nicely on a chip and salsa that soaks through a tortilla.

White vinegar and canning salt make this shelf-stable when properly processed. The vinegar adds necessary acidity for safe canning and a bright tang that balances the sugar and oregano.

Kitchen Tips

  • Peel the tomatoes by blanching: score the bottom, dip in boiling water for 30 seconds, then transfer to ice water. The skins slip right off.
  • Add the cornstarch slurry slowly while stirring to prevent lumps. A lumpy salsa is a sad salsa.
  • Process filled jars in a boiling water bath for 15 minutes, or freeze in freezer-safe containers if you prefer to skip canning.
  • Taste for heat before jarring. You can always add more jalapeños, but you can’t take them out.

Variations

  • Add a handful of chopped fresh cilantro to each jar before sealing for a fresher flavor.
  • Replace half the jalapeños with serranos for sharper, more intense heat.
  • Stir in roasted garlic for a deeper, mellower savory backbone.

Ingredients

4 4
QUARTS QUARTS TOMATOES
peeled, coarsely chopped *
1 1
EACH SWEET VIDALIA ONION
finely chopped
1 237
CUP ML SWEET BELL PEPPER
finely chopped *
1 1
EACH EACH BANANA PEPPER
sweet, no seeds, finely chopped
1 237
CUP ML JALAPEÑO PEPPER
about 5, , finely chopped *
1 237
CUP ML WHITE VINEGAR
3 45
TABLESPOONS ML SALT
canned
½ 118
CUP ML SUGAR
2 10
TEASPOONS ML OREGANO
9 135
TABLESPOONS ML CORNSTARCH
mixed with 9 teaspoon warm water

Directions

Put all but cornstarch liquid in 8 quart pot and bring to a boil, boil slow 20 minutes.

Slowly add cornstarch liquid.

Boil 10 minutes.

Put in jars and process 15 minutes or freeze.

Makes about 13 pints.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 65g (2.3 oz)
Amount per Serving
Calories 63 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1613mg 67%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 2%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 7%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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