Don’t let jalapeno salsa scare you because of its name. This recipe is actually a mild salsa. The color of this Jalapeno Salsa is pretty with all the green in it and uses up that last nice harvest of peppers at the end of the season. If you like heat in your salsa, all you have to do is leave the seeds in the jalapeno peppers and your salsa will go from mild to fire.
Jalapeno Salsa
This recipe makes approximately 8 pints of Mild Jalapeno Salsa.
Ingredients
Ingredients to Make Mild Jalapeno Salsa:
6 cups peeled, seeded, diced Tomatoes (If you have questions about how to blanch tomatoes, take a look at our blanching tomatoes video.)
20 seeded, diced large Jalapeno Peppers
2 diced Onions
3/4 cup minced Garlic
1/4 cup chopped Cilantro
2 cups Apple Cider Vinegar
1 tbsp Salt
4 tsp Oregano
1 tsp Cumin
1 tsp Chipotle Pepper Powder
Cooking
Cooking:
Place all ingredients into a large pot and bring to a boil.
Simmer for 10 minutes.
Equipment Preparation:
While your salsa is simmering on the stove it is time to prepare your canning equipment.
Place your pint jars in the oven to heat at 250 degrees Fahrenheit.
Place a small saucepan on the stove on simmer and insert your lids to soften the seals.
Fill your water bath canner half full with water and place it on the stove on low to begin heating. Do not let it get too hot, just warm it up.
Gather your ladle, jar lifter, lid lifter, chopsticks, clean cloth, and any other needed supplies for canning.
Filling jars
Filling and Processing Jars of Mild Jalapeno Salsa:
Fill the jars leaving 1/2-inch headspace.
Use a chopstick to remove any air bubbles.
If you spilled on the edge or rim of the jar, use a clean cloth to wipe the rim clean.
Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight.
Process in a boiling water bath for 15 minutes if at sea level. Remember to adjust your processing time if you are above 1000 feet in elevation.
Once your jars have completed processing, use the jar lifter to remove them from the boiling water bath canner. Space the jars about an inch apart on the counter for 24 hours to cool and completely seal.
If your jar did not seal, then place it in the refrigerator and use it immediately.
Store the sealed jars in your pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best during the first year.
Processing complete
Helpful Videos:
Jalapeno Salsa
