Salsa Recipe
(A tweaked borrowed recipe)
Little story about recipe
Ok I have never really done any canning with hot peppers before this salsa
recipe so my first attempt I only used two large jalapeño and I took the seeds
out did everything else the same. The salsa was good but a little on the sweet
side and no heat. So my second try is the picture below. Everyone loved it and
it was just hot enough to no you had some spicy (LOL) I was told after you refrigerate
it will heat up more but haven't got to that step yet so I don't no if mine
will. I would call this batch a success...
INGREDIENTS
8 cups peeled chopped tomatoes (it said to drain but I didn't also I used the blanch method to peel my tomatoes)
2 1/2 cups onions chopped (size depends on if you want it chunky or not)
1 1/2 cups green peppers (I used bell peppers I guess that’s what green peppers are?)
1 cup jalapeño pepper (I used a combo of hot peppers my son supplied from his garden)
6 garlic cloves, minced
2 tsp. cumin
2 tsp. pepper
1/8 cup canning salt
1/3 cup sugar
1/3 cup vinegar (I used white distilled)
1 (15 ounce) can tomato sauce
1 (12 ounce) can tomato paste
DIRECTIONS
(1) Mix all together and bring to a slow boil 10 minutes
(2) Seal in prepared jars and cook in hot water bath 10 minutes
(3) Makes medium chunky salsa. Cut smaller
(4) Yields 3-6 quarts or pints
Personally I wasn't real exact on my measuring. If I had more of something
when I got it chopped up I went ahead and used it all. It turned out great.
Sorry everyone forgot to take pictures of the whole process
Finished product
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