Categories: canning- salsa
Ingredients
- 5 lbs. tomatoes
- 2 (7oz.) cans green chilies, chopped
- 3 jalapeno peppers, seeded and stems removed, chopped
- 1 1/2 cups chopped onion
- 3 cloves garlic, minced
- 1 cup apple cider vinegar
- 1/2 cup loosely packed fresh chopped cilantro
- 2 tsp. dried oregano
- 1/2 tsp. ground cumin
- 2 tsp. salt
- 1-2 tsp. sugar, to taste
Directions
- Prepare canner, jars and lids.
- Peel tomatoes by blanching. Remove and discard the peel, core and chop the tomatoes, taking care to save any juices that may come out. Starting with 5 pounds of tomatoes, you should end up with about 8 cups of chopped tomatoes and juices. At least 7 cups of tomatoes must be used in this recipe. Place them in a bowl and set aside.
- Put all the ingredients into a large 8-quart, stainless-steel pot. (Don’t use aluminum). Bring to a boil, then reduce to a simmer. Cook uncovered for about 10 minutes.
- While the salsa is cooking. place the jar lids in a bowl and cover with boiling water to sterilize.
- Adjust seasoning. If too acidic to taste, you can balance it with a little more sugar. If too sweet, add a bit more vinegar.
- Ladle salsa into canning jars, leaving 1/2-inch head space between the liquid and the top between the liquid and the top of the jar. Wipe the rims with a clean , damp paper towel. Place canning lids on jars. Screw on rings.
- Process jars in hot water canner, covering with at least 1-inch of water. Bring to a boil and process for 15 minutes. Then turn off heat and let the jars sit in the hot water for 5 minutes.
- Remove jars from the water bath and let sit on a counter for several hours until completely cool. The lids should “pop” as the cooling salsa creates a vacuum under the lid and the jars are sealed. If a lid hasn’t sealed, either replace the lid and reprocess in a water bath for another 15 minutes or store in the refrigerator and use within the next few days.
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makes about 5 pints