Bob's Favorite Hot Salsa Hot Water Bath Canning Method

Turn up the heat in your kitchen with "Bob's Favorite Hot Salsa Hot Water Bath Canning Method," the perfect recipe for preserving bold, homemade salsa bursting with fresh flavors. Featuring a medley of ripe Roma tomatoes, fiery jalapeños, and habanero peppers balanced by zesty lime juice, aromatic garlic, and fresh cilantro, this salsa packs just the right punch of spice and tang. The hot water bath canning method ensures this vibrant condiment is shelf-stable for up to a year, making it an ideal way to savor summer's finest produce all year long. With straightforward steps like simmering to blend flavors and safely sealing jars using time-tested canning techniques, this recipe is both beginner-friendly and a must-have for seasoned canners. Perfect for topping tacos, scooping with chips, or adding a kick to your favorite dishes, this homemade salsa is an irresistible pantry essential.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 6

Ingredients

• 10 large Roma tomatoes
• 5 medium Jalapeño peppers
• 2 small Habanero peppers
• 2 medium Onion
• 6 cloves Garlic cloves
• 0.5 cup Fresh cilantro
• 0.75 cup White vinegar
• 0.25 cup Lime juice
• 1 tablespoon Canning salt
• 1 teaspoon Ground cumin
• 2 teaspoons Granulated sugar
• 0.5 teaspoon Crushed red pepper flakes

Directions

Step 1

Fill a large pot with water and bring it to a boil. Immerse the tomatoes for 30-60 seconds until skins loosen, then transfer them to an ice bath. Peel off tomato skins and chop into small chunks.

Step 2

Remove stems from jalapeños and habaneros. For less heat, remove seeds and membranes. Dice the peppers finely, wearing gloves to protect your skin.

Step 3

Chop onions and garlic cloves finely. Roughly chop the cilantro.

Step 4

In a large pot, combine tomatoes, peppers, onions, garlic, and cilantro. Add white vinegar, lime juice, canning salt, ground cumin, sugar, and crushed red pepper flakes. Stir well.

Step 5

Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes to let the flavors meld together.

Step 6

While salsa simmers, sterilize canning jars and lids by boiling them in water for 10 minutes. Keep them hot until ready to use.

Step 7

Ladle the hot salsa into sterilized jars, leaving 1/2 inch of headspace. Wipe jar rims clean with a damp cloth to ensure a good seal.

Step 8

Apply lids and screw bands until fingertip-tight. Do not overtighten.

Step 9

Place the filled jars into a boiling water canner. Ensure jars are fully submerged with at least 1-2 inches of water above them. Bring the water back to a rolling boil and process jars for 15 minutes (adjusting time for altitude if necessary).

Step 10

Carefully remove jars from the water bath and place them on a towel-lined counter to cool. Do not tilt jars or tighten lids while cooling.

Step 11

Check seals after 12-24 hours. If lids do not pop when pressed, the jars are sealed correctly. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate any jars that did not seal and consume within 1-2 weeks.

Nutrition Facts

Serving size	(1910.8g)

Amount per serving	% Daily Value*
Calories	474.7

Total Fat 4.1g	0%
Saturated Fat 0.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 5902.7mg	0%
Total Carbohydrate 100.9g	0%
Dietary Fiber 21.7g	0%
Total Sugars 56.8g
Protein 15.8g	0%

Vitamin D 0IU	0%
Calcium 280.7mg	0%
Iron 7.1mg	0%
Potassium 4001.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 7.3%

Protein: 12.5%

Carbs: 80.1%