Top Review by Petdrwife
WOW! This is a very nice salsa to can. I did only use about 3/4 c of seeded jalepeno's and it was Z-E-S-T-Y! Maybe my crop is just hot. The only thing I might add is that when I shared my salsa with a veteral canner (this is the first time I have canned) she stated that I should have skinned the tomatoes by dipping the whole tomatoes in boiling water then chilled water and removing the skins. The only effect leaving them on had was I have some curled skin in my salsa but hey next time I will know to do that.....live and learn. Thanks for sharing a wonderful recipe.
- 2365.9 ml roughly chopped tomatoes
- 1182.95 ml chopped and seeded bell peppers
- 1182.95 ml chopped onions
- 591.47 ml hot peppers, chopped, seeded
- 295.73 ml cider vinegar
- 3 garlic cloves, minced
- 29.58 ml cilantro, minced
- 14.78 ml salt
- 170.09 g can tomato paste
Directions See How It's Made
- Combine all ingredients except tomato paste in large sauce pot.
- Simmer until desired thickness.
- Stir in tomato paste.
- Ladle hot salsa into hot jars leaving 1/4 inch head-space.
- Process 15 minutes in a hot water bath.
- Note: use more hot peppers for a very hot salsa or less for mild.
- It depends on how hot your peppers are and how hot you like your salsa.
- I never get close to 2 1/2 cups for our mild salsa.