This homemade zesty salsa recipe is perfect for canning and enjoying year-round. It's packed with fresh flavors and a hint of spice.
Bring a large pot of water to a boil.
Ensure the water is at a rolling boil before proceeding.
Blanch the tomatoes by placing them in the boiling water for one minute, then transfer to a bowl of cold water.
This process makes peeling the tomatoes much easier.
Peel the tomatoes and chop them coarsely.
Use a sharp knife to make the process quicker.
Sprinkle the chopped tomatoes with pickling salt and let them drain in a strainer for several hours.
Draining removes excess moisture for a thicker salsa.
Chop the onions, bell peppers, and jalapeño pepper. Mince the garlic.
Wear gloves when handling jalapeños to avoid irritation.
Combine the tomato paste with some of the drained tomatoes until smooth.
Mixing ensures even distribution of the paste.
Mix all ingredients except lime juice in a large pot and bring to a boil.
Stir frequently to prevent sticking.
Sterilize the jars in boiling water for 10 minutes.
Sterilizing jars ensures the salsa stays fresh.
Add lime juice to each jar, then fill with the hot salsa mixture.
Leave some headspace in the jars for proper sealing.
Seal the jars and process them in a boiling water bath for 20 minutes.
Ensure jars are fully submerged during processing.
Allow jars to cool and check seals before storing.
Properly sealed jars will have a concave lid.
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