Have I mentioned I’m married to a native Texan? Back in Texas, salsa is practically it’s own food group. And boy howdy, do we go through a lot of the stuff.
So when I learned how to can a few years ago, salsa was at the top of my priority list. We even added jalapenos to our garden plans just so we could make our own salsa!
Next, I searched and searched to find a salsa recipe with lime juice, which in our books is key to producing a sweeter result. This recipe is a winner!
I should point out that it’s not the thickest of salsas, but it’s delicious and works well for adding to recipes.*
Home Canned Salsa with Lime Juice
- 8 cups diced fresh tomatoes
- 1 cup jalapeno peppers, seeded and minced
- 1 large white onion, diced
- 6 cloves garlic, minced
- 1/2 cup chopped fresh cilantro
- 1 TB unrefined sea salt
- 3/4 cup apple cider vinegar
- 1/4 cup fresh lime juice (about 2 limes)
- Combine all ingredients in a large pot.
- Bring to a boil over medium high heat.
- Reduce heat and simmer about 10 minutes.
- Pour hot salsa into hot canning jars, leaving 1/4 inch head space and add lids.
- Process in boiling water for 15 minutes.
Note: I found this recipe several years ago on a site called “Salsa Garden” (www.salsagarden.com), which apparently no longer exists.
*I recently came across this Garden Salsa recipe, and it’s now next on my list. Based on her tips, I’m really curious about using tomato paste to thicken my Home Canned Salsa with Lime Juice. I’ve also wondered about cooking the salsa longer, to reduce the liquid even further. I’m hesitant to alter canning recipes, however, so I followed the recipe just as I found it. If you have any insights, please share below!