Salsa - Tomato

By á-47

Yield: 4 pints

Ingredients

• 6 cups chopped Roma tomatoes (about 3 lbs)
• 2 cups chopped yellow onion (about 2 medium onions)
• 1 cup chopped red bell pepper (1 large pepper)
• 1 3/4 cups cider vinegar
• 1/4 cup sugar
• 3 jalapenos, minced
• 4 garlic cloves, minced
• 2 Tbsp. bottle lime juice
• 1 Tbsp. sea salt
• 1 cup chopped fresh cilantro

Preparation

Step 1

Combine the tomatoes, onion, chopped red pepper, vinegar, sugar, jalapenos, garlic, lime juice, and salt in a large pot. Bring to a boil, then reduce th3 heat and simmer for 10 minutes or until the salsa no longer looks watery. Stir in the chopped cilantro.

Taste and add additional jalapeno, lime juice or salt if necessary.

Ladle the hot salsa into the prepared jars, heaving 1/2" headspace. Wipe the rims, apply the lids, process in a boiling water bath for 15 minutes.

When the processing time is up, remove the canning pot from the heat and remove the lid. Let the jars sit in the pot for an additional 5 minutes. This helps to prevent the salsa from reacting to the rapid temperature change and bubbling out of the jars.