Salsa
Print RecipeIngredients
- 10 cups tomatoes; peeled, chopped and drained
- 3 cups onion, chopped
- 1 ¾ cups green pepper, chopped
- 5 medium jalapeños, finely chopped (about 1 to 1 1/4 cups)
- 7 cloves garlic, minced
- 2 ½ teaspoons ground cumin
- 2 ½ teaspoons coarsely ground black pepper
- 2 ½ tablespoons canning salt
- ⅓ cup chopped fresh cilantro
- 1 ¼ cups apple cider vinegar
- 16 ounces tomato sauce, NOT optional – necessary for safe canning/proper pH
- 12 ounces tomato paste, optional (if you want a thicker salsa)
Instructions
Combine all the ingredients in a large pot and bring to a boil. Reduce the heat and simmer for 10 minutes, stirring often.
Fill sterilized pint-size or half-pint canning jars within 1/2-inch of the top. Wipe the rim of the jar clean and seal with a lid and ring.
Process in a water or steam bath canner for 15 minutes (add 5 minutes if you live at 1,001 to 3,000 feet; add 10 minutes for 3,001 to 6,000 feet; add 15 minutes for 6,001 feet to 8,000 feet).
Remove the jars carefully from the water or steam bath and let cool to room temperature. Check to make sure the jars have sealed correctly (lightly press the top of the lid; it should be firm – if the center bubbles up and down when you press on it, it hasn’t sealed correctly and will need to be refrigerated or re-processed).
Notes
Source: https://www.melskitchencafe.com/best-homemade-salsa
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