This is a less spicy recipe that does not use much cilantro. Adjust the seasonings and peppers to create a spicier salsa if preferred. Just remember that the total of all the combined peppers should be between 4-5 cups, no matter what type used. Also, if desired, add a little hot sauce or extra ground chipotle to spice it up a little more.
Depending on the tomatoes used, this can be a very sweet salsa. Add a little additional vinegar if too sweet. Lastly, feel free to use lemon or lime juice instead of the apple cider vinegar for variety.
Ingredients
- 8 pounds diced tomatoes 10 cups total
- 2 jalapeno pepper
- 4-5 c green bell pepper
- 1.5 pounds onion 5 cups total
- +/-3 minced garlic
- 1 1/2 c apple cider vinegar or lemon or lime juice
- 1 tsp Ground Cumin
- 1 Tbl dry oregano
- 2-3 Tbl Fresh Cilantro
- 1 1/2 tsp salt add more if needed at end
- 1 Tbl ground chipotle pepper or to taste
Servings: pints
Instructions
- Peel, core and chop tomatoes.
- Put in colander to drain while preparing other ingredients.
- Roast 4-5 cups assorted peppers and remove as much skin as possible.
- Seed and chop peppers.
- 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, peppers, apple cider vinegar and seasonings in large pot.
- Warm up to 180 degrees and simmer until thickens.
- Taste to adjust seasonings (add chili powder or chipotle if prefer hotter)
- Fill jars to 1/2 - 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 on towel lined counter without moving.
- Label and enjoy over the winter!
Recipe Notes
Use your favorite blend of peppers to create the heat you prefer.
If canned properly, this will last up to a year. Eat within a few weeks if in refrigerator.
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