Jalapeno Salsa

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.
- Ready In:
- 40mins
- Yields:
- Units:
Nutrition Information
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ingredients
- 3 cups chopped peeled cored tomatoes
- 3 cups chopped jalapeno peppers
- 1 cup chopped onion
- 6 cloves garlic, minced
- 2 tablespoons minced cilantro
- 2 teaspoons oregano
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon cumin
- 1 cup cider vinegar
directions
- 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.
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