Recipe by William (Uncle Bill) Anatooskin
A delightful Tomato Salsa recipe that can be adjusted to be spicier if desired. I have been making this for over 30 years.
Top Review by VenomousKate
Another winner from Uncle Bill! I already had great confidence in this recipe since every one of yours that I've tried has been wonderful. This is no exception! Granted, there's a lot of chopping, mincing, etc., to be done. (It took me 4 hours!) But what a great way to spend a Saturday afternoon! This is a nice, zippy salsa. I used half of the honey, a little extra jalapenos (soaked in water for a few minutes to reduce their heat), and kept my ingredients a bit on the chunky side as you can see in the photo I uploaded. After canning 6 pints (I'd increased the recipe to use up my 5 lbs of tomatoes), I still had enough left over for a snack last night. To. Die. For. Love this, and thanks again, Uncle Bill!
- 3 lbs roma tomatoes (other type of tomatoes would be okay as well)
- 4 garlic cloves, minced
- 2 medium jalapeno peppers, seeded and chopped small
- 1 large red onion, finely chopped
- 1 large green pepper, seeded and chopped into small chunks
- 1 large sweet red pepper, seeded and chopped into small chunks
- 1⁄2 cup finely chopped fresh cilantro
- 1⁄2 cup finely chopped fresh basil
- 1⁄4 cup finely chopped fresh parsley
- 1⁄4 cup wine vinegar
- 1 tablespoon limes or 1 tablespoon lemon juice
- 1⁄2 teaspoon ground cumin
- 3 tablespoons liquid honey
Directions See How It's Made
- In a large pot bring water to a rolling boil.
- Drop in tomatoes and scald for 2 minutes.
- Drain and immediately cover with cold water and some ice cubes and let sit for a few minutes.
- Remove skins and discard.
- Remove stem core and discard.
- Cut tomatoes into small chunks.
- Using a large cooking pot, add chopped tomatoes, Jalapeno peppers, red onion, green pepper, sweet red pepper, cilantro, basil, parsley, wine vinegar, lemon juice, ground cumin and liquid honey.
- Bring mixture to a boil.
- On medium-high heat, cook for about 5 minutes stirring frequently.
- Adjust spices and Jalapeno peppers to taste.
- Prepare 4- pint size canning jars by washing in soap and water, then rinsing in hot water.
- Preheat oven to 300 degrees F.
- Place washed jars upside down on oven rack and heat for 15 minutes.
- Prepare snap lids by boiling them in water for about 5 minutes.
- Fill jars with salsa mixture to within 1/4 inch of top of jars (for head space.) Remove any air bubbles by sliding a rubber spatula between glass and salsa; re-adjust head space to 1/4 inch.
- Wipe jar rims very clean to remove any stickiness.
- Place snap lids, then screw bands just until finger tight.
- Prepare a canner and bring water to boil.
- Place jars in canner rack and immerse in water.
- Process for 10 minutes.
- Remove jars from canner and place on a towel, then cover with another towel until cooled.
- Jars are sealed when lids"pop" and are concave (turned downward).
- Wipe jars clean and lable.
- Store jars in a cool, dry place.