Salsa for Canning

Name: Salsa for Canning
Prep time: 1 h
Cook time: 1 h 15 min
Total time: 2 h 15 min
Yield: Makes aprox. 7 pints.
Ingredients: 1 1/2 c diced white onion; 1/2 c diced jalepeno peppers(seeded and membrane removed); 3 c diced bell peppers; 10 c tomatoes(skinned, chopped and drained for about 15 minutes, then measure); 8 clove garlic minced; 1 1/2 c white vinegar; 2 1/2 tsp oregano; 1 1/4 Tbsp chili powder; 2 1/2 Tbsp cumin; 3 Tbsp salt; 1 18 ounce can of tomato paste

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By Barbara Hartley
@barbsroom

I make this and my family really enjoys it. I add extra jalapenos or any hot peppers that I have on hand. You can adjust the heat level from mild to screaming hot this way.

Rating:

★★★★★ 1 vote5

Serves:

Makes aprox. 7 pints.

Prep:

1 Hr

Cook:

1 Hr 15 Min

Ingredients

1 1/2 c

diced white onion
1/2 c

diced jalepeno peppers(seeded and membrane removed)
3 c

diced bell peppers
10 c

tomatoes(skinned, chopped and drained for about 15 minutes, then measure)
8 clove

garlic minced
1 1/2 c

white vinegar
2 1/2 tsp

oregano
1 1/4 Tbsp

chili powder
2 1/2 Tbsp

cumin
3 Tbsp

salt
1

18 ounce can of tomato paste
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How to Make Salsa for Canning

Step-by-Step

Put all ingredients into a large size kettle EXCEPT for the tomato paste. Bring to a boil and simmer for 45 minutes or until veggies are done.
I do this half the time with the lid on and half with it off. Add the tomato paste, stir and watch closely so it doesn't burn.
Simmer until very hot again and put in sterilized jars. Fill to 1/4 inch from top. Hot water bath for 15 minutes. Start timing when the water bath returns to a boil.
ENJOY.

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