Bernie’s Classic Canning Salsa took some serious pleading for this outstanding salsa recipe. You see Capt’n Salsa had the opportunity to fly a trip with Bernie, all he could do was talk about his home garden’s bountiful harvest and his passion for homemade salsa he even “canned” his own using a “pressure cooker”.
Have to admit…I was enjoying every word of it, “hehehe”
Obviously, it wasn’t long into this conversation that I just had to tell him about a salsa recipe web site he just had to check out.
Can you imagine that?
Well, the truth be know after some serious salsa research at a local establishment and a cold one or two. Bernie, finally agreed to share his classic canning salsa recipe with the rest of us.
Thanks Bernie for your generosity, we are all going to really enjoy…
- 8 cups chopped/drained paste-type tomatoes
- 45 oz tomato sauce
- one small can (6 oz.) tomato paste
- 10-16 cloves garlic, as desired
- 4 cups chopped bell pepper
- 2 Tablespoons minced Habenero pepper
- 2 small cans (4.5 oz.) chopped chilies
- 3 cups finely chopped onion
- 2 teaspoons salt
- 1 1/2 teaspoons chili powder
- 3/4 teaspoon cumin
- juice of 1 lime
- 2 Tablespoons chopped fresh cilantro
- 2 teaspoons Xanthan gum or 2 Tablespoons cornstarch
- Drain tomatoes and save liquid. Combine all ingredients except Xanthan gum/corn starch in a heavy pot and bring to a low boil for 15 minutes.
- Blend Xanthan gum or dissolve corn starch in 3 cups saved tomato liquid and add to salsa. Continue boil for 5 minutes.
- Note:If not using either thickening agent, be very stingy adding tomato liquid back to salsa, as it will get too thin.
- Refrigerate overnight and serve as fresh salsa or pressure can at 10 PSI for 25 minutes for pint jars.
- Feel free to adjust amount of garlic, hot peppers, and/or cilantro, according to taste.
Capt’n Salsa’s note:
Bernie’s Classic Canning Salsa has not been tested for “water bath processing”. If you pressure can this salsa be sure to make the necessary adjustment for the elevation of your local area and follow all salsa canning safety tips.
Bernie prefers to use the Xanthan Gum as a thickening agent. An ingredient added to various food products, such as ice cream, snack bars, sour cream, yogurt, or salad dressing as a thickening, stabilizing and emulsifying agent.
Produced from the fermentation of a carbohydrate, such as corn, xanthan gum is purified, processed, and most often ground into a powder form for use as a food additive.Available at health food and larger grocery stores.