3 C of tomatoes, peeled and chopped
12 fresh jalapeno peppers, seeds removed and chopped fine
1 onion, peeled and chopped
6 garlic cloves, minced
2 tbsp fresh cilantro, chopped fine
2 tsp ground oregano
1 1/2 tsp pickling salt
1/3tsp ground cumin
1 C of cider vinegar
Prepare the canning jars and two part lids according the manufacturer’s instructions and keep them hot.
Place all the above ingredients into a 5 qt. pot.
Place the pot over high heat and bring to a boil, stirring often to blend the ingredients together.
Simmer over low heat to 10 minutes.
Pour the salsa into the jars leaving a 1/4 inch head space.
Release the air bubbles and add more salsa if necessary to retain the correct head space.
Wipe the rims and tighten the seals.
Process the salsa in a water bath canner for 15 minutes from the point of boiling.
Remove the jars carefully and cool in a draft free area.
Check the seals and promptly refrigerate any jars that did not seal correctly.
Makes 3 pints.
As this salsa cools and then sets the heat of the jalapeno’s will get stronger. Use less jalapeno’s if you prefer a milder salsa. This salsa will stay fresh in the refrigerator for up to 2 months. Use it on all of your favorite Mexican foods or as a dip with tortilla chips.
Preparation Time: approximately 20 minutes
Cooking Time: approximately10 minutes
Processing Time: approximately 15 minutes
Total Time: approximately 45 minutes
Nutritional Information: (approximate values per 2 tbsp serving)
Calories 6; Fat 0g; Saturated Fat 0g; Carbohydrates 2g; Fiber 0g; Protein 0g; Cholesterol 0mg; Sodium 99mg