Homemade Salsa Using Canned Tomatoes Recipes

Steps:

• Process in food processor or blender for just a few seconds for chunky salsa or a bit longer for a smoother texture.

Steps:

• Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split.
• Dip in cold water, slip off skins, and remove cores.
• Chop all the vegetables and place them into a large saucepan.
• Stir in next six ingredients.
• Mix ClearJel with a little water until smooth; add slowly to chopped vegetables.
• Heat to boil and simmer 10 minutes.
• Fill jars, leaving 1/2-inch headspace.
• Place lids, screw on bands fingertip-tight and process in a boiling water bath for 15 minutes at up to 1000 feet in elevation; 20 minutes up to 6000 feet in elevation and 25 minutes over 6000 feet.

Steps:

• Place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. Blend on low to desired consistency.

Steps:

• Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Steps:

• Combine all the ingredients and mix well. Heat the salsa just until hot.
• Ladle into hot jars, clean the rims, and seal. Process in a water bath for 45 minutes.

Steps:

• Put everything into the blender or food processor, chunkier items first. Don't worry about chopping everything too much as the blender takes care of that.
• For smoother salsa use crushed tomatoes and let the blender run as long as needed.
• For chunkier salsa use whole tomatoes and give all the ingredients a nice rough chop so you do not have to leave the blender running very long. Carefully pulse for a couple of seconds.
• Flavor improves over time but this should be used within a few days.
• Refrigerate unused portions.

Steps:

• Finely chop jalepenos (remember to seed them if you want a mild salsa).
• Chop green onions into approximately 1/8" slices.
• Sprinkle onions and jalepenos with the vinegar, cumin and garlic salt, stir.
• Add crushed tomatoes and stir everything together.
• Serve with tortilla chips.