Prep 1 hr
Cook 15 mins
This is the salsa we put up each year. We learned early on (the hard way) that you should wear gloves when you're cutting up the peppers. You can leave out the cilantro, but we really like it.
- 5 lbs tomatoes, blanched with skins removed, seeded and cored
- 2 lbs green chili peppers, seeded and chopped
- 1 lb white onion, chopped
- 1 cup white vinegar
- 3 teaspoons kosher salt
- 1⁄2 teaspoon black pepper
- 1⁄2-1 cup fresh cilantro, chopped (optional)
- Combine the tomatoes, peppers and onions and boil for 10 minutes.
- Remove from heat and add remaining ingredients, mixing well.
- Fill hot pint jars to 1/2 inch of the top. Process for 15 minutes in a hot water bath.
- Let cool and remove bands and store in a cool dry place for up to 1 year.
This is the salsa we have been making for about 4 years now. Definitely my favorite of all the canned ones I've tried. Thanks for posting this recipe!
I made 4 batches of this and it will last forever since it's definitely hot (and so a little goes a long way)! We love cilantro so that went in for sure, and I didn't bother peeling the tomatoes. I used a bit of everything in my garden- plum tomatoes, beefsteaks, cherry tomatoes, yellow tomatoes, along with jalapeno peppers of varying degrees of ripeness and color. This recipe is a lot like one I used to use, but managed to lose! I like that the ingredients are simple and there's no tomato paste in it - it's fresh tasting and not too sweet. Thank you!