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Categories:Viewed: 70 - Published at: 8 years ago
Ingredients
- 1 lb. onions, chopped
- 2 lb. fresh peppers: jalapeno, cayenne, bells, Hungarian wax or your choice (a combination of peppers works well)
- 5 to 7 lb. tomatoes (raw)
- 3 tsp. salt
- 1/2 tsp. black pepper
- 3/4 c. vinegar
- 1 tsp. oregano
- 1 tsp. basil
- 1 tsp. coriander or 2 large sprigs fresh cilantro, chopped
- 4 cloves garlic, minced
- 6 oz. can tomato paste
Method
- Remove seed from peppers and chop finely or grind.
- Wear gloves when working with the peppers if they are hot ones.
- Wash, scald and peel tomatoes.
- Mix all ingredients, bring to a boil and simmer 10 minutes.
- Refrigerate and use salsa fresh or pack in jars for future use.
- Sterilize canning jars, pack mixture into hot jars, leave 1/4-inch headspace.
- Wipe off rims of jar, seal with sterilized canning lids.
- Submerge in a hot water bath, cover and bring to a boil.
- Boil for 15 minutes for pints, 20 minutes for quarts.
- Remove from water and let sit for 24 hours.
- Check lids on jars for proper seal.
- Refrigerate any jars that did not seal properly.
- Recipe yields about 6 pints.
