Garden Salsa
Ingredients
- 12 Large Tomatoes, peeled, seeded, and chopped
- 5 Large Onions, chopped
- 2 Green Bell Peppers, seeded, and chopped
- 1 Cup White Vinegar
- 2 Jalapeños, seeded, and chopped
- 5 Garlic Cloves, minced
- ½ Bunch of Cilantro, chopped
- 1 Tbsp. Salt
- 1 Tbsp. Chili Powder
- ½ Tbsp. Ground Cumin
- ½ Tbsp. Dried Oregano
- ½ Tbsp. Sugar
- ½ tsp Freshly Ground Black Pepper
Steps
- 1
In a large pot, mix all ingredients except cilantro.
- 2
Cook over medium-high heat, stirring occasionally, for an hour or until thick. Add cilantro when cooking is complete.
- 3
Using an immersion blender, pulse throughout salsa until desired texture is achieved.
- 4
Pour into sterilized jars, leaving an inch of head space. Wipe jars, and top with lids. Hand-tighten the lids, being careful not to tighten too much, so they seal properly.
- 5
In a very large stock pot, line the bottom with a rack so the jars will not touch the bottom of the pot. Fill with hot water so when the jars are added the water is at least 1 inch above the tops of the jars. Bring to boil.
- 6
Carefully add jars to water and place lid on pot. Process jars for 10 minutes and remove from water. Cool on a rack.
- 7
In a couple of hours, check to see that the lids are sealed by pressing on each one, it should not move. Let cool completely, tighten the lids, and store in pantry for up to 18 months. If any of your jars did not seal, just process them again. Or if one jar didn’t seal, just put it in the fridge and wait a week before you open it to enjoy.
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