Our Favorite Salsa
- Ready In:
- 2hrs 30mins
- Ingredients:
- 12
- Yields:
-
16 pints
ingredients
- 2839.08 ml tomatoes, peeled, seeded, and chopped
- 946.36 ml green bell peppers, chopped
- 473.19 ml pickled jalapeno pepper, drained and chopped (see my Pickled Jalapenos)
- 236.59 ml fresh jalapeno pepper, seeded and minced (For medium heat, I slice the jalapenos into rings to measure 1 cup, then mince them very fine.)
- 709.77 ml onions, chopped
- 709.77 ml celery, chopped
- 4 garlic cloves, minced
- 2 (680.38 g) can tomato paste
- 473.18 ml bottled lemon juice
- 14.79 ml salt
- 236.59 ml sugar
- 14.79 ml ground cumin
directions
- Combine all ingredients in a large saucepot.
- Bring to a boil.
- Reduce heat and continue boiling for 30 minutes, stirring occasionally.
- Ladle hot salsa into hot pint jars, leaving 1/2 inch headspace.
- Wipe jar rims and cap with properly pre-treated lids.
- Adjust lids.
- Process in a boiling water canner for 20 minutes.
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RECIPE SUBMITTED BY
Paula
DePere, 0
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