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.
Need to put a warning on this...Don't make if you don't like HOT! It was very easy to make. I did cut back a little on the jalapeno peppers and added a few more tomatoes. I got 4 pints which I processed in my water bath canner.