SALSA - VEGETABLE

By akselden

Ingredients

• 3 1/4 lb. tomatoes
• 12 jalapeno peppers
• 1 green bell pepper
• 1 large onion
• 2 stalks celery
• 4 cloves garlic
• 3 1/2 tsp. salt, divided
• 2 T. chopped fresh cilantro
• 2 (6-oz.) cans tomato paste
• 1/4 C. lime juice
• 2 T. olive oil

Details

Servings 10

Preparation

Step 1

1. Peel and chop tomatoes; chop jalapeno peppers and next 4 ingredients.

2. Combine chopped vegetables, 1 tsp. salt, and next 4 ingredients in a large Dutch oven; cook mixture over medium-high heat, stirring often, until hot (do not boil).

3. Pack salsa into hot jars, filling to 1/2 inch from top. Add 1/2 tsp. salt to each jar. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.

4. Process in pressure canner at 10 pounds pressure (240°) for 40 minutes. Refrigerate salsa after opening.