Salsa Recipe Jarred

I used chunky medium spicy salsa and served.

Mango salsa to can. I find that the pint size is really good for salsaits enough to have for a family snack or two without having so much that it gets lost in the back of the fridge. But think beyond snack time and use jarred salsa to quickly add a zesty kick to everything from eggs and casseroles to chicken and pork chops. When ready to pack homemade salsa into jars using a funnel scoop salsa into jar until salsa reached the neck of the jar.

But the jarred salsa section at any grocery store is an overwhelming array of choices. Salsa is pretty flexible on what jar it wants to live in. For a tropical salsa add 12 cup each of diced fresh mangos diced fresh pineapple diced watermelon and diced cucumber to 1 jar of salsa.

Here are some recipes that reduce the chopping and amp up the flavor with the addition of a jar of salsa. Here were canning in ball regular mouth pint canning jars. Center the lid onto the clean jar rim and screw on the band only fingertip tight.

Pack salsa into hot sterilized jars filling to within 14 inch of the top. So i decided to cut through the clutter and find the best most versatile jarred salsa on grocery store shelves. Fill your hot jars with salsa leaving a 12 inch head space.

Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Sure theyre a great pair. Remove air bubbles with a bubble remover and clean the jar rim.

Wipe the rims of the jars with a moist paper towel to remove any food residue. I really wasnt expecting as much flavor as this dish delivered. Here at ba we spoon it atop fish and steak drizzle it over tacos and meatballs serve it with crudites and chips for dipping the list goes on and on.

There are heat levels to consider varieties of chiles smoky or charred versions and add ins like fruit or corn. Repeat steps 6 9 until all jars are filled. The jarred salsa is a great base for cowboy salsa add one cup roasted or canned corn kernels and one can of black beans to one jar of salsa.

Salsa verde or green salsa is made primarily with tomatillos. Salsa isnt just an end productits a versatile ingredient in all kinds of dishes. While salsa is cooking sterilize the canning jars and lids by boiling for 1 2 minutes in hot water.

Salsa belongs on everything. Wipe the rim of the jar with a towel place sterilized lid on jar and screw on cap.