Tuesday, September 15, 2009

Salsa for Canning

This is a recipe I have used for years. Every batch I have made has been delicious...it is a no fail recipe. Salsa can take a lot of trial and error to figure out the perfect spice level for your family. For very mild salsa use no more then 5 jalapenos and seed them completely clean...then go up from there for more heat. Our family likes spice and heat so I do around 7 jalapenos and I leave most of the seeds in. This yeilds HOT and DELICIOUS salsa. You will figure out what your family likes. WARNINIG!!! MAKE SURE TO WEAR GLOVES WHEN DEALING WITH THE JALAPENOS!!!!!! -Kristin

5-10 jalapenos, seeded and diced (*see above note)
3 large onions, diced
3 quarts of tomatoes (about 20 large), washed, peeled and largely diced
1/2 c. white vinegar
1 T. salt
1 T. pepper
4 garlic cloves, minced
2 t. cumin
2 large green peppers, diced
1 (6 oz.) can tomato sauce
1 (6 oz.) can tomato paste

  • Mix all in a large pot and simmer for 1 1/2 hours.
  • Process jars according to canning instructions. 

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