Wow! This recipe is delicious! I make a lot of salsas, but I've never made a cooked one, and I've never canned any before. I didn't think this one would last long enough to bother canning it either, but since the recipe was for canning, I followed along. I usually use a water bath, but I only made a half recipe, so I just "processed" them upside down while they cooled. Both lids sealed... but they won't be for long. LOL I used two jalapenos and loved the heat when I took a test bite, but thought it would be too hot for DH, so I left out just enough to take a photo and make a nice little snack for myself. Well, I took the photo and then went to the computer to upload it. 15 minutes later I went back to the kitchen for my snack and the bowl was empty! I will definitely make the full batch next time... and maybe add a few more jalapenos... ;) Thanks so much for sharing this recipe, pastawendy. We'll be making it again and again! Made & enjoyed for the Fall 2012 Pick-A-Chef event.
I used this recipe as a guide and edited it slightly. We wanted to make a large pot so I doubled the ingredients. It was absolutely delicious and I am so happy with what I ended up with. I did not add sugar or paprika because I used the canned chipotle peppers in adobe which add a really nice smoky flavor. I also included lime juice to ensure the acidity is high enough for canning. Ingredients o 16 cups tomatoes , chopped o 8 cups sweet peppers, chopped o 4 cups onions, chopped o 8-10 garlic cloves , chopped o Hot peppers (such as jalapeno) for spicier salsa, add more and/or leave in seeds o 1 can chipotle w/ adobo (chopped) o 1 1/2 cups cider vinegar o 2 tablespoons salt o 24 ounces tomato paste (for thicker salsa, add more) o 1/2 cup cilantro, chopped o 1/4 cup lime juice Directions 1. Mix all ingredients in a large pot and simmer until desired thickness is reached. 2. Fill into hot, sterilized pint jars and top with hot, sterilized canning lids. 3. Process in a hot-water-bath for 20 minutes.