Salsa 2, tomato for canning

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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



Ingredients
                
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)


Directions
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, jalapeƱo)

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!