Tomato Salsa - Uncle Bill's Version

READY IN: 45mins




  • 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.