Salsa 2, tomato for canning

Ethnicity

American  

Base Type

Vegetable  

Course

Appetizer  

Preparation Time

0 Minutes  

Difficulty

Easy  

Serving Size

Refresh / Double it

Comments

Use apple cider vinegar, lemon juice or lime juice  

Source

 

Source Description

 

Last Modified

2015-08-15  

User

Joyce McGuire

                
10 c
(8 pounds) diced tomatoes 

1/4 c
 Pepper, jalepeno 

4 c
or 5 (or green chili peppers) green bell pepper 

5 c
(1.5 pounds) onion, white 

3 clv
or more, minced garlic 

1 1/2 c
 vinegar, apple cider 

1 t
 cumin 

1 T
 oregano 

2 T
(or 3) fresh cilantro 

1 1/2 t
 salt 

1 t
 hot sauce (optional)

            

Peel, core and chop tomatoes.  Put in colander to drain while preparing other ingredients.

Seed and chop 4-5 cups assorted peppers (green chili, bell peppers, jalapeño)

Dice onions, chop garlic (add a little more if desired) and cilantro.

Sterilize 8 oz, pint jars or canning jelly jars.  Do not use larger jars.

Place tomatoes and seasons in large pot.  Warm up to around 180 degrees and simmer until thickens.  Taste to adjust seasonings (add chili powder if need hotter)

Fill jars to 1 inch of top, wipe tops and seal.  

Process in hot water bath for 15 minutes (once it starts boiling)

Remove from water carefully and cool without moving.  Label and enjoy over the winter!