Chunky Tomato Salsa

Name: Chunky Tomato Salsa
Ingredients: • 8 lbs. ripe tomatoes (about 16); • 2 cups seeded and chopped Anaheim or poblano chile peppers (2 to 3); • 1/3 to 1/2 cup seeded and chopped fresh jalapeno chile peppers (2 large); • 2 cups chopped onions (2 large); • 1/2 cup lime juice; • 1/2 cup white vinegar; • 1/2 of a 6-oz can (1/3 cup) tomato paste; • 5 cloves garlic, minced; • 1 tsp. cumin seeds, toasted and crushed; • 3 cups yellow or green cherry tomatoes, halved; • 3/4 cup torn fresh cilantro (or to taste); • 4 quart jars w/ lids; • 2 large pots (I use an actual boiling water canner but you can use a large pot to preserve the salsa. Just make the sure the pot is tall enough to cover 1 inch of the jars with boiling water).; • tongs; • cake cooling rack (old cookie sheet); • wet rag; • colander

Chunky Tomato Salsa was pinched from <a href="http://bringingdesignhome.com/2010/10/23/canning-with-grandma-chunky-tomato-salsa/" target="_blank">bringingdesignhome.com.</a>

INGREDIENTS

•

• 8 lbs. ripe tomatoes (about 16)

•

• 2 cups seeded and chopped Anaheim or poblano chile peppers (2 to 3)

•

• 1/3 to 1/2 cup seeded and chopped fresh jalapeno chile peppers (2 large)

•

• 2 cups chopped onions (2 large)

•

• 1/2 cup lime juice

•

• 1/2 cup white vinegar

•

• 1/2 of a 6-oz can (1/3 cup) tomato paste

•

• 5 cloves garlic, minced

•

• 1 tsp. cumin seeds, toasted and crushed

•

• 3 cups yellow or green cherry tomatoes, halved

•

• 3/4 cup torn fresh cilantro (or to taste)

•

• 4 quart jars w/ lids

•

• 2 large pots (I use an actual boiling water canner but you can use a large pot to preserve the salsa. Just make the sure the pot is tall enough to cover 1 inch of the jars with boiling water).

•

• tongs

•

• cake cooling rack (old cookie sheet)

•

• wet rag

•

• colander

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