Tomato Salsa (for canning)
Servings
10pints
Servings
10pints
Ingredients
Instructions
  1. Peel, core and chop tomatoes.
  2. Put in colander to drain while preparing other ingredients.
  3. Roast 4-5 cups assorted peppers and remove as much skin as possible.
  4. Seed and chop peppers.
  5. Dice onions, chop garlic (add a little more if desired) and cilantro.
  6. Sterilize 8 oz, pint jars or canning jelly jars. Do not use larger jars.
  7. Place tomatoes, peppers, apple cider vinegar and seasonings in large pot.
  8. Warm up to 180 degrees and simmer until thickens.
  9. Taste to adjust seasonings (add chili powder or chipotle if prefer hotter)
  10. Fill jars to 1/2 – 1 inch of top, wipe tops and seal.
  11. Process in hot water bath for 15 minutes (once it starts boiling).
  12. Remove from water carefully and cool on towel lined counter without moving.
  13. 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.