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Sweet Onion Salsa Canning Recipe
While salsa is something that we usually think of as prepared fresh and eaten the same way; after all, most salsa recipes are prepared only a few hours ahead of time or perhaps the day before they are served and very few of these recipes call for cooking any of the ingredients.
However, there are exceptions to every rule and with interest in canning once again on the rise, there are plenty of people out there who are interested in learning how to make their own salsa and can it for use later on. Especially if you happen to have a garden and find yourself with a surplus of vegetables in the late summer and early fall, canning can be a great way to preserve some of your garden's bounty for later - and if you're a salsa fan, then there's nothing better than this sweet onion salsa canning recipe.
Like other canning recipes, you will be making a much larger quantity than you normally would, since you will be making the whole batch for later. In order to discourage the growth of bacteria and other microorganisms, which can cause spoilage, this is a cooked salsa recipe. Cooked or fresh, when you are enjoying your own homemade salsa in the dead of winter, you will pat yourself on the back for having made this delicious sweet onion salsa.
Cooked Sweet Onion Salsa
Ingredients -
5 lbs Roma tomatoes, diced
5-6 large sweet onions (Vidalia, Walla Walla, etc.)
5-6 jalapeno peppers, diced (you may also use Serrano peppers)
3 red bell peppers, diced
6 cloves garlic, minced
¼ cup cilantro, chopped
½ cup fresh lime juice
1 tsp black pepper
1 tbsp cumin
Preparation:
Though this recipe is not quite as simple as an uncooked salsa, it is pretty close other than time needed to prepare. Simply add all of your ingredients (except for the lime juice, you will be adding that a little later) to a large, non-reactive pan and simmer for about an hour until the salsa thickens. Add the lime juice at around the 40-minute mark; too long of a simmer can bring out some unpleasant astringency in the juice.
Once the salsa is finished, seal in canning jars while hot or refrigerate and use, if you are not actually planning to store this sweet onion salsa for later on.
