Salsa for Canning
By
Barbara Hartley
@barbsroom
1
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 cdiced white onion
-
1/2 cdiced jalepeno peppers(seeded and membrane removed)
-
3 cdiced bell peppers
-
10 ctomatoes(skinned, chopped and drained for about 15 minutes, then measure)
-
8 clovegarlic minced
-
1 1/2 cwhite vinegar
-
2 1/2 tsporegano
-
1 1/4 Tbspchili powder
-
2 1/2 Tbspcumin
-
3 Tbspsalt
-
118 ounce can of tomato paste
How to Make Salsa for Canning
- 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.
About Salsa for Canning
Course/Dish: Salsas