Salsa

By Spdee

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

Details

Preparation time 20mins
Cooking time 100mins

Preparation

Step 1

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.