Recipe by WJKing
This amazing salsa recipe is a family favorite, shared by my sister-in-law Rosanna. Great for those summer-fresh veggies! Wear gloves to avoid 'burns' from chopping peppers! ENJOY! Fabulous to add in some fresh cilantro and oregano also!
Top Review by stbosch
Love this recipe! I canned some last year and saved the recipe. Making some right now in fact! My husband said that this salsa has ruined him for all other salsa's! He's not a picky eater but he knows what he likes and he loves this! So good. I think the cumin and chili powder add a lot! I didn't use clear jell b/c I didn't have any but I did like the other reviewer and just simmer the tomotoes longer and it thickened right up. Love this recipe...thank you!!!!
- 3312.26 ml roma tomatoes, chopped (you can substitute 'standard' tomatoes, but they will be juicier)
- 709.77 ml onions, chopped
- 118.29 ml jalapeno pepper (chopped or minced)
- 236.59 ml green pepper, chopped
- 118.29 ml vinegar
- 118.29 ml tomato sauce
- 44.37 ml salt
- 14.79 ml chili powder
- 14.79 ml garlic powder
- 7.39 ml cumin
- 73.94 ml Clear Jel, that will not break down in high heat during processing. don't substitute (Clear Jel is a modified food starch (powdered form)
- 5 garlic cloves, peeled and minced (optional)
Directions See How It's Made
- Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split.
- Dip in cold water, slip off skins, and remove cores.
- Chop all the vegetables and place them into a large saucepan.
- Stir in next six ingredients.
- Mix ClearJel with a little water until smooth; add slowly to chopped vegetables.
- Heat to boil and simmer 10 minutes.
- Fill jars, leaving 1/2-inch headspace.
- Place lids, screw on bands fingertip-tight and process in a boiling water bath for 15 minutes at up to 1000 feet in elevation; 20 minutes up to 6000 feet in elevation and 25 minutes over 6000 feet.