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Categories:
tomatoes onions jalapenos white vinegar sugar Red Chili Peppers pickling salt garlic chili powder black pepper cumin seeds tomato paste cilantro
Viewed: 51 - Published at: 9 years agoIngredients
- 16 cups tomatoes, peeled and quartered
- 6 cups onions, chopped
- 2 cups jalapenos, chopped
- 2 1/2 cups white vinegar
- 1 cup sugar
- 2 cups red chili peppers, chopped (optional for hot salsa)
- 1/2 cup pickling salt
- 1 tablespoon garlic powder
- 2 teaspoons chili powder
- 2 teaspoons black pepper
- 2 tablespoons cumin seeds
- 2 (15 ounce) cans tomato paste
- 1/2 bunch cilantro, chopped
Method
- Blend all ingredients except cilantro and cook for 2 hours, uncovered.
- Sterilize canning jars.
- Put the salsa in the jars and evenly distribute the cilantro on top of the jars. I also put 1 tablespoon of lime juice in each jar.
- Water bath the jars for 15 minutes.
