It's salsa day, and we're making my delicious restaurantstyle salsa! This is a blended, somewhat smooth salsa that is not chunky. We'll be making a big batch from 100% fresh ingredients, and canning it all in pintsized jars with the hot water bath canner. See below for the full recipe.

Equipment I used in this video:

Hot water bath canner
https://amzn.to/2OjwHt5

Canning tool set
https://amzn.to/2pLrzDR

TUO Santoku Knife
https://amzn.to/2oQHi3Y

Click here for the full printable recipe:
https://www.greatlakesprepping.com/re...

Here's the basic recipe:

1820 Roma tomatoes
3 large Spanish onions
3 red bell peppers
2 poblano peppers
5 jalapeno peppers (or more, to your taste)
45 cloves garlic
1/2 cup fresh cilantro (coarsely chopped)
1 cup white vinegar
2 tablespoons salt

Roughly chop all fresh ingredients and combine in large stock pot. Heat to boiling, then reduce to simmer. When everything is soft, add salt and vinegar and blend with immersion blender. Then simmer on low heat, stirring regularly, for 6090 minutes (or until salsa reaches your desired consistency).

This recipe makes about 7 pints of salsa. Sterilize jars and lids. Add 1/8 teaspoon citric acid to each pint jar. Fill jars with salsa, debubble, and wipe jar rims. Put lids and rings on jar, and place into hot water bath canner. Fill canner with enough water to cover the jars completely. Heat water to boiling. At this point, process 15 minutes. After processing, remove jars from canner and place on counter. Leave undisturbed for a day. Refrigerate jars after opening.

00:00 Intro
00:51 Blanching Tomatoes
04:39 Chopping Vegetables
10:30 Simmering & Blending
15:09 Canning Preparation
20:11 Salsa Canning


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