With tomato season in full swing, we always look forward to making one of our favorites, & that is homemade salsa. Our entire family just loves salsa, & with taco tuesdays & then ball games in the fall, it is always our go to condiment & snack & we just cannot get enough!
Ingredients: (Yields around 8-9 Pints)
10-11 Cups of peeled & chopped tomatoes *(See Note)
3 Cups of chopped yellow onions
7 cloves of garlic (minced)
2 Cups of chopped bell peppers
5 Jalapeno peppers finely chopped & seeds removed
2 1/2 teaspoons of ground cumin
2 1/2 teaspoons of fresh cracked pepper
2 1/2 teaspoons of canning salt
1/3 cup sugar
1/3 cup of chopped fresh cilantro(we love cilantro & always add more)
1 1/4 cup of apple cider vinegar
12 oz of tomato paste
16 oz tomato sauce
Combine everything in a large pot & bring to a boil. Reduce the heat down to a simmer & let it simmer for 10 minutes.
Fill sterilized canning jars, leaving 1/2 inch of headspace. Wiper the rim of the jars clean & seal with lids & new rings.
Process in a hot water bath for 15 minutes: (add 5 minutes if you live at 1,001 to 3,000 feet; add 10 minutes for 3,001 to 6,000 feet; add 15 minutes for 6,001 feet to 8,000 feet).
Remove the jars carefully from the water bath & let cool to room temperature. Check to make sure the jars have sealed correctly (lightly press the top of the lid; it should be firm ***if the center bubbles up and down when you press on it, it hasn’t sealed correctly & will need to be refrigerated***
*Peeling tomatoes can be accomplished 2 different ways. The more traditional way is to cut an "X" on the tomato, pop it in boil water for 30 seconds & then immediately place in a cold ice bath or cut the tomatoes in half, & place them cut-side down on a baking sheet,. Put them in your oven on broil for 3-4 minutes (Do not take your eyes off), & after they are cool, the skins will peel off really easily.
DISCLAIMER: Before canning any recipe please refer to the National Center for Home Food Preservation website & Food Safety Safety Website