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Export 8 ingredients for grocery delivery
Step 1
Prepare the water bath canner, jars, and lids and keep them warm. I run mine through a hot dishwasher rinse as I prepare the salsa. As this is a high-acid recipe that is processed in a water canner, the jars don't need to be completely sterilized as they would with a low acid recipe. The heat from the water canner will destroy any bacteria.
Step 2
Stir together the diced tomatoes, peppers, onions, jalapenos, garlic, cilantro, salt, and vinegar in a large stainless steel saucepan.
Step 3
Set over high heat and stir until the tomatoes begin to release some juices and the salsa comes to a boil. Reduce the heat and simmer until slightly thickened, about 10 minutes. Taste the salsa and add hot sauce if you'd like to add more heat.
Step 4
Remove from the heat or turn down to very low just to keep warm. Spoon the hot salsa into the hot jars, leaving ½ inch headspace. Wipe the rim clean.
Step 5
Place the lid on the jar and screw the band down until just tight.
Step 6
Place the jars into the canner, covering by at least one inch of water. Bring to a boil, covered with a lid, and process for 15 minutes.
Step 7
Remove the lid and let the jars rest in the hot water for 5 minutes to allow the pressure to stabilize. Carefully remove the jars and let rest, undisturbed, for 24 hours at room temperature.
Step 8
Ensure all jars have a vacuum seal by removing the rings and pressing down on the lids. They should be concave and not move at all. If the center of a lid bounces back there is not a vacuum seal and the jar of salsa will need to be refrigerated immediately.
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