Originally Posted by ellenp
Does anyone have a simple recipe for canning salsa. I have looked at the Ball book and I just was a simple salsa for my husband. Red and yellow tomatoes, onions, peppers, both jalenpo and sweet.
I never can the stuff - always make it fresh. Five minutes, that's all!
However, I'd suggest you weigh the fruit & veg, then add 1/4 in weight of vinegar. ie- for 1 kg of fruit, 250 ml of vinegar - plus a little sugar and salt.
Pour into sterilised jars , close the lids and water bath for 20 minutes.
No idea whatsoever if it will taste good , but it might just work!
For a fresh salsa, take all the above ingredients, a squeeze or three of lime juice, no sugar, no vinegar, a sprig of coriander leaf ( cilantro) and blitz in the blender.