I fell in love with this recipe while cooking the first batch. The aroma eminating from the kitchen reminded me of my favorite Mexican restaurant.
This fall I used wide mouth pint canning jars. They worked great for this salsa recipes since I didn't want to waste time pouring the salsa into a bowl. I claimed a jar for myself and dipped my corn tortilla chips into the jar.
Enjoy! Share with us your thoughts about this recipe below in the comment field.
Putting food away (canning), is a wonderful way to extend the summer flavors well into the winter months.[/et_pb_text][et_pb_text _builder_version="4.6.1" background_size="initial" background_position="top_left" background_repeat="repeat" hover_enabled="0" sticky_enabled="0"]
- 13 cups tomatoes (approximately 8 pounds) chopped
- 5 jalapeno peppers seeds removed, chopped
- 3 cups yellow onion chopped
- 1 cup fresh cilantro measure, then chop
- 4 garlic cloves minced
- 1/2 cup white vinegar
- 1 tablespoon white sugar
- 2 teaspoons salt
- 1/2 teaspoon fresh ground black pepper
- Bring a large pot of water to a rapid boil. Carefully set the tomatoes in the boiling water for 30 seconds, remove and place in ice cold water. Peel the skins. Chop. For thinner salsa, use juice; for thicker salsa, discard excess liquid and seeds.
- Place the tomatoes in a large stock pot along with the vinegar. Add all remaining ingredients. Stir to combine. Bring to a boil, then reduce heat to medium and simmer uncovered for 10 minutes.
- While the salsa is simmering, follow standard canning procedure to sterilize the jars and lids.
- Use a ladle to fill the hot jars with the hot salsa, leaving 1⁄4 inch head space. Close the lids and place the jars in a boiling water bath for 15 minutes. Make sure the jars are fully submerged under the water with a minimum of one inch of water above them. Remove the jars and let them rest undisturbed for 24 hours before moving them.
- Store in a cool, dark place. For optimal flavor, use within 6 months (salsa will keep up to a year).