Salsa

Salsa
Salsa

PREP TIME

20

minutes

TOTAL TIME

100

minutes

SERVINGS

--

11

PREP TIME

20

minutes

TOTAL TIME

100

minutes

SERVINGS

--

servings

Ingredients

  • 8

    oz jalapeno peppers (pickled jalapenos are fine)

  • 8

    cups coarsely chopped , peeled tomatoes Roma (12 tomatoes = 8 cups)

  • 3

    cups chopped sweet green peppers (4 peppers = 3 cups)

  • 2

    cups chopped onions (3 onions = 2 cups)

  • 2

    cups apple cider vinegar

  • 1

    cup chopped sweet red peppers (1.5 peppers = 1 cup)

  • 1

    cup chopped sweet yellow peppers (1.5 peppers = 1 cup)

  • 4

    garlic gloves minced

  • 1

    can 5-1/2 oz tomato paste

  • 2

    tbsp sugar

  • 1

    tbsp salt

  • 2

    tsp paprika

  • 1

    tsp dried oregano

  • 1/8

    cup chopped fresh cilantro

Directions

Wear rubber gloves, seed, core and finely chop jalapenos to make about 150 ml Put tomatoes in a pot of hot water and boil till skin is loose and peels off. In a large heavy pot combine jalapenos, tomatoes, peppers, onions, vinegar, garlic, tomato paste, sugar, salt, paprika and oregano. Bring to a boil, stirring often. Reduce heat to medium-low and simmer stirring often until thickened about 1 hour. Add Cilantro and simmer for additional 5 mins Using funnel and ladle, fill 2 cup hot canning jars leaving 1/2" space, cover with hot lids. Boil jars in boiling water in canner for 20 min. Let cool for 24 hours. Check lids curve downward.

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