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.
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