Canned Salsa for Winter
A fiery Mexican-style sauce that spice lovers will adore! This canned salsa for winter is a Latin American classic, and thanks to the canning process you can enjoy it all year round. It's perfect with meat, fish, pasta, beans, and vegetables — truly versatile. You can also just dip potato or corn chips into it and savor that spicy, zesty flavor and aroma.
AnnaSer
Recipe author
Canned Salsa for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 %
1 g
Fats 0 %
0 g
Carbohydrates 89 %
8 g
35 kcal
GI:
63
/
0
/
38
- How do you can salsa for the winter?
- Peel the onion, bell pepper, and celery, rinse them under running water, and dry. Finely chop all the vegetables. Peel the garlic and press it. Rinse the chili pepper, remove the core and seeds, and chop it too. For a spicier salsa, leave the pepper seeds in. Wear gloves to avoid burns! Wash and dry the tomatoes. Put them in a large container and pour boiling water over them. Blanch for one minute, then pull them out, cut a cross in the skin with a knife, and peel each one. Cut the blanched tomatoes into small dice and put them in a large pot, then add the chopped onion, bell pepper, celery, garlic, and chili. Mix everything well. Set the pot over the heat and bring to a boil. Add the tomato paste, pour in the vinegar, stir, and cook over medium heat for about 10 minutes, stirring regularly so nothing scorches. Add the sugar and salt and cook for another 5 minutes, still stirring. Then reduce the heat to low and keep cooking until the sauce begins to thicken, then take it off the heat.
- Wash the jars well and sterilize them in the oven or with boiling water. Have the lids ready for sealing. Pour the finished salsa into clean jars and cover with sterile lids. Set the jars in a wide pot lined with a towel on the bottom. Add room-temperature water until it reaches the tops of the jars. Set the pot over the heat and bring to a boil, then lower the heat and continue sterilizing for 10 minutes. Take the pot off the heat and seal the jars with the lids. Let them cool a little, then set them on a hard surface to cool completely.
- Your salsa is ready!
- For how to estimate the number of jars, why jars sometimes burst and how to prevent it, plus other tips and tricks, see the article on canning for winter.
- To keep your eyes from stinging while you cut onions, rinse the onion and your knife in cold water. Your cutting board won't pick up the onion smell if you rub it with a slice of lemon first.
- An easy way to peel tomatoes: wash them, cut a criss-cross in the top with a sharp knife, drop them into boiling water for 1–2 minutes, then remove, cool slightly, and slip off the skins.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- White wine vinegar - 14 kcal/100g
- Chili pepper - 40 kcal/100g
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