Don't be discouraged by the list of ingredients and insane amount of chopping involved, a food processor will make quick work of the chopping. After the first bite of this fresh salsa, you will never go back to canned salsa again!
Yields 15 half pint jars
10 cups - peeled chopped and drained tomatoes
3 cups - chopped onion
1 3/4 cups - chopped green bell pepper
5 - jalapeno peppers finely chopped, membranes and seeds removed for a milder salsa.
7 - cloves of garlic minced
2.5 tbsp - ground black pepper
2.5 tbsp - ground cumin
2.5 tbsp - pickling or canning salt *no iodine*
1/3 cup - chopped cilantro *optional*
1/3 cup - sugar
1 1/4 cups - apple cider vinegar
16 oz - tomato sauce
12 oz - tomato paste
Chop tomatoes and place in a strainer over the sink while you prepare the other ingredients, the straining is important as the extra water content will make the salsa runny. After draining tomatoes, you can use a food mill with the salsa screen to process half of the tomatoes to make a less chunky salsa.
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 1/2 pint-size canning jars within 1/2 inch from the rim, wipe the rim and seal with a lid Process in a water bath canner for 15 minutes.
Remove jars carefully from the water and let cool to room temperature. Check to make sure the jars have sealed correctly by pressing the lid; if it bubbles up than it's not sealed either re-can or put in the fridge and use.
* To remove skins from the tomatoes place in boiling water for 1 minute or until the skins split, transfer over to an ice water bath to cool, then just remove the skins, and pull the center core out and reserve for the chickens.
* This recipe can be halved, doubled, or tripled with great success.
Recipe by Resolute Ridge©
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