If you’ve seen this post before, then you know that I am still learning the ropes here and I thank you for your patience. I just couldn’t afford to let this one get lost in the shuffle. Annie, whoever you are, you are a salsa magician. You will never be able to keep enough of this on hand. Fair warning.
8 cups tomatoes, peeled, chopped and drained (see “Easy Tomato Peeling”)
2-1/2 cups onion, chopped
1-1/2 cups green pepper, chopped
3 – 5 jalapenos, chopped
6 cloves garlic
2 teaspoons cumin
2 teaspoons ground black pepper
1/8 cup canning salt
1/4 cup fresh cilantro, chopped
1/3 cup sugar
1 cup 5% apple cider vinegar (I like to use 1/2 cup apple cider vinegar and 1/2 cup lime juice for taste. Personal preference rules, as long as it adds up to one cup)
2 cups (16 oz.) tomato sauce
2 cups (16 oz.) tomato paste
Mix all ingredients, bring to a boil and boil for 10 minutes. Pour into hot pint jars leaving 1/2″ headspace, seal and process in a boiling water canning bath for 15 minutes.
Makes about 6-7 pints.
Additional altitude and other fantastic information can be found at:
It’s even pretty before you cook it!