Make Your Own Salsa

Homemade Salsa for Canning

This makes about 7 pints. Adjust quantities to make desired number or jars

5 lbs tomatoes

2 green peppers 

1 yellow pepper 

1 orange pepper

1 1/2 large onions 

5 cloves of garlic 

4 jalapeno peppers (adjust more or less for heat) 

1/3 cup cilantro 

1/3 cup lime juice 

1/3 cup white vinegar 

1 tablespoon cumber 

2 tsp black pepper 

2 tsp sugar for each pint

Prep: Blanche tomatoes, remove skin and dice. Cut onion and peppers into small pieces, Mince garlic, jalapeno and cilantro. Add everything expect sugar into a large pan and bring to a boil. Cook uncovered for about 1 hour.  

While this is cooking, sterilize jars and lids. Fill 500 ml jars with hot salsa with 2 tsps or sugar into each jar. Leave about 1/2 in space at top of jar. When done filling jars, put on tops and seal. Set in hot bath for 10 minutes, remove.

You will have fabulous salsa! This may be a little more watery then processed salsa. I use the extra liquid for soups and flavouring.

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Susan

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