Porter’s Picante

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Salsa Roja or Red Mexican Salsa recipe for hot water bath canning. We do this every year as the garden peppers and tomatoes come to harvest.
Ready in: 2 hours

Ingredients

Serves: 36

• 16 cups tomatoes
• 3 cups chopped peppers (mix poblano, bell and red hot)
• 2 cups chopped onions
• 1 1/2 cup vinegar
• 1/2 cup sugar
• 1/3 cup salt
• 5 chopped garlic cloves
• 2 tablespoons cilantro
• 1 1/2 tablespoon chili powder
• 3 tablespoons cumin
• 2 teaspoons black pepper

Preparation method

Prep: 30 mins | Cook: 1 hour 30 mins

1. Dip tomatoes into boiling water for 1 minute.
2. Put them in cold water and remove skin.
3. Mix all ingredients.
4. Cook 1 1/2 hrs or until thick.
5. Hot water bath canning:
6. Put salsa into sterile jars.
7. Seal and process in boiling water for 10 minutes.
8. Don’t forget to save a bowl for immediate consumption.