This is our favorite salsa recipe. It uses more cilantro and is spicier than the other recipe.
Ingredients
- 5 lb tomatoes 7-8 cups TOTAL
- 1 lb green bell pepper 1-1.5 cups total of all peppers
- +/-3 jalapeno pepper
- +/-3 cloves garlic
- 1 c apple cider vinegar
- 1/2 c cilantro fresh, loosely packed
- 2 Tbl dried oregano
- 1/2 tsp Ground Cumin
- 2 tsp salt
- 1 tsp sugar to taste
- 1 1/2 c diced onion white
- +/-1 1/2 tsp powdered chipotle pepper optional
Servings: pints
Instructions
- Only use pint sized jars or smaller.
- Start with clean and sterilized pint sized jars!
- Roast peppers until blackened all over.
- Place in paper bag a few minutes to loosen skin, then remove as much skin as possible.
- Seed and dice.
- Need 1-1.5 cup TOTAL peppers of choice
- Peel tomatoes by favorite method.
- Remove core and cool slightly.
- Remove peels then chop tomatoes.
- Save juices to drink or use in a beef or vegetable broth.
- Need 7-8 cups TOTAL of diced tomatoes.
- Put all ingredients in large stainless steel pot, bring to boil then simmer 10 minutes.
- Can either boil longer to thicken or strain some of the juices out.
- Puree using blender or immersion blender if desired.
- Puree half for a mixed texture.
- Adjust seasonings if needed.
- If to acidic, add slightly more sugar. If to sweet, add vinegar.
- Place jar lids in boiling water to sterilize.
- Ladle salsa into warm jars leaving 1/2 inch head space.
- Wipe jars clean with clean paper towel.
- Place lids and rings on and seal.
- Place jars into rack for hot water bath and cover jars with at least one inch of water.
- Bring to rolling boil and process 15 minutes (adjust for altitude).
- Turn off heat and let jars sit in hot water 5 minutes.
- Remove carefully from water.
- Place on towel lined counter top till completely cooled, usually over night or longer.
- Listen for the "pop" and then double check seals.
- Label.
- Properly sealed will keep for one year.
- Unsealed needs to be refrigerated and eaten in a few days.
Recipe Notes
Replace green peppers with Anaheim peppers if desired. 1 jalapeño pepper makes a nice heat. Use seeds if you prefer hotter salsa. Need total of 1-1.5 cups of assorted peppers. To sterilize jars: Wash the jars, lids and bands in hot, soapy water; rinse well. Put the jars on a rack in a pot of water. Boil 10 minutes, then reduce the heat and simmer until ready to use.
Recipe first used Aug 2015 🙂
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