Salsa for canning

By AmberK

Ingredients

• 7 pounds tomatoes
• 10 anaheim peppers
• 1/3 cup chopped jalapenos
• 2 cups chopped onion
• 1/2 cup chopped cilantro
• 5 cloves garlic
• 1 cup white vinegar
• 1/3 cup tomato paste
• 1 teaspoon black pepper
• 1 Tablespoon chili powder
• 1 Tablespoon onion salt
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 2 teaspoons cumin
• 2 Tablespoons garlic salt
• 2 Tablespoons canning salt

Preparation

Step 1

Chop and cores tomatoes and place them in a colander for 30 minutes to drain. Transfer drained tomatoes to a large pot and simmer, stirring frequently, for 1 hour. Blend with an immersion blender until mostly smooth. Seed and coarsely chop anaheim peppers. Place all peppers, onions, cilantro, and garlic in a food processor and pulse until mostly smooth. Add pepper mixture to tomatoes. Add all remaining ingredients and simmer for 10 minutes. Ladle into hot pint jars, leaving 1/2" head space. Process for 15 minutes in a boiling water bath canner.