Description
This Crockpot Canning Salsa recipe is a delicious and easy way to create fresh, flavorful salsa using a slow cooker. Packed with ripe tomatoes, bell peppers, onions, garlic, and jalapenos, it’s simmered to perfection, then blended to your preferred consistency. Ideal for canning or freezing, this salsa makes a great homemade condiment that you can enjoy any time of the year.
Ingredients
Scale
Vegetables
- 7 cups red tomatoes (chopped, cherry tomatoes work well)
- 2 large onions (chopped)
- 1 green bell pepper (chopped)
- 1 red bell pepper (chopped)
- 3 cloves garlic (minced)
- 4 jalapeno peppers (chopped, seeds optional for heat)
Seasonings
- 2 tablespoons white vinegar
- 2 teaspoons cumin
- 2 teaspoons sugar
- 3 tablespoons fresh cilantro (chopped)
- 2 teaspoons salt (to taste)
Instructions
- Prepare Ingredients: Chop the onions, bell peppers, tomatoes, and jalapenos. Mince the garlic cloves. This ensures even cooking and blending later.
- Combine in Crockpot: Place the chopped onions, bell peppers, tomatoes, garlic, vinegar, and cumin into your slow cooker. Stir gently to mix all ingredients.
- Cook Salsa: Cook on low heat for 4-5 hours or on high heat for 3-4 hours, allowing the flavors to meld and vegetables to soften.
- Add Cilantro: Right before the salsa finishes cooking, stir in the chopped fresh cilantro. Allow the mixture to cool slightly for a few minutes.
- Blend to Desired Consistency: Transfer the cooked salsa to a blender or food processor. Pulse the mixture until it reaches your preferred thickness—either chunky or smooth.
- Adjust Seasoning: Add salt to taste and mix well. Taste test the salsa and adjust seasoning if needed.
- Canning Preparation: Sanitize canning jars by submerging them in boiling water for about 5 minutes. Remove carefully with canning tongs.
- Fill Jars: Spoon the salsa into sanitized jars, leaving about ½ inch of headspace at the top. Wipe rims clean, then place lids and rings securely on the jars.
- Process Jars: Using canning tongs, place the filled jars into a boiling water bath. Process for approximately 45 minutes to ensure proper sealing and preservation.
- Cool and Store: Remove jars carefully and allow them to cool completely, verifying the seal is secure before storing the canned salsa in a cool, dark place. Alternatively, freeze the salsa for later use.
Notes
- The heat level of the salsa can be adjusted by removing jalapeno seeds or adding more for extra spice.
- Using fresh cherry tomatoes enhances the natural sweetness and flavor of the salsa.
- Always ensure jars and lids are properly sterilized to prevent spoilage during canning.
- If you don’t have a blender, mashing the cooked ingredients with a potato masher can create a chunkier salsa.
- Canned salsa is shelf-stable but should be refrigerated after opening.
