Prep 15 mins
Cook 25 mins
This makes about 3 pints, I store it in the refrigerater, The longer it sits the hotter it gets. With this recipe you always have salsa in the refrigerator.
- 709.77 ml chopped peeled cored tomatoes
- 709.77 ml chopped jalapeno peppers
- 236.59 ml chopped onion
- 6 clove garlic, minced
- 29.58 ml minced cilantro
- 9.85 ml oregano
- 7.39 ml salt
- 2.46 ml cumin
- 236.59 ml cider vinegar
- Combine all ingredients in large saucepot.
- Bring mixture to a boil.
- Reduce heat.
- Simmer for 10 minutes.
- Ladle hot salsa into hot, sterilized jars, leaving 1/4-inch head space.
- Adjust 2-piece caps.
- Process for 15 minutes in boiling-water canner.
This is Excellent, but only thought so after it sat for about a week. It was ok at first, but for some reason after a week it was to-die-for! I love anything with a vinegar base, so this is definitely a keeper. Thanks for sharing.
This is a great recipe, I substituted one cup of jalapeno for red bell pepper which adds color and takes some of the heat out. This exact recipe is also in the Ball Blue Book of preserving on page 79. Excellent finished product, not too hot for the wife.
9/29/08 I doubled this recipe but only used 3 1/2 cups of jalapenos as I did not want it to be too hot for us. It is really good right now and I did not notice the vinegar in it. I'll crack a jar open in a few weeks and report back again. Made for *Zaar Cookbooks Tag 2008* game