Prep 1 hr
Cook 1 hr 30 mins
Excellent basic canned salsa. Make it as hot or as mild as you like it. Great way to use up the surplus bounty from your garden and enjoy through the winter.
- 6 -12 jalapeno peppers, seeded, finely chopped (you decide how hot you want it)
- 12 cups peeled and chopped tomatoes
- 2 cups chopped onions
- 2 cups chopped green bell peppers
- 6 garlic cloves
- 1 (5 ounce) can tomato paste
- 3⁄4 cup vinegar
- 1⁄2 cup chopped cilantro (not packed) or 1⁄2 cup parsley
- 1 teaspoon cumin
- Combine all the ingredients in a large pot, bring to a boil and simmer for 45 minutes Ladle into sterilized pint jars, seal.
- Process in a water bath for 20 minutes.
A great recipe to build on, if you choose. I only added two Jalapeno chiles from our garden---for the rest I used chopped green chiles, as I'll be giving this as gifts, and many of my gifted people don't handle hot. The braver ones can just add more Jalapeno chiles. I did add more cilantro, as we love it! Also added salt, 1/2 cup lime juice, 2 tsp. sugar and Cajun seasoning. The yellow tomatoes did really well for us this season, so these are what I used. The salsa has a very interesting color, similar to a sofrito. I did have to cook it quite a bit longer than the 45 minutes, as the tomatoes were extremely juicy, and I didn't want watery salsa. All in all, I am very pleased with the results, and highly recommend this recipe!
Outstanding, Bergy. I did sub the green peppers with green zucchini (out of green peppers and the zucchini needed to be used) Also, reduced the jalapeno to 3 and added only one pod's seeds. I cooked and then blended a bit with an immersible blender. Delicious! Made for Preserving Summer Memories in Cooking Photos.
I made this recipe without the green peppers,instead I substituted an extra cup of tomatoes and a extra cup of onions to makeup the volume difference. It tasted so good, I made another batch two weeks later. Each time this adjusted recipe yielded 7&1/2 pints.