Ingredients Jump to Instructions ↓

  1. Fresh Vegetable Salsa

  2. 8 Jalapeno peppers

  3. 1 3/4L prepared tomatoes (7 cups)

  4. 500mL coarsely chopped onions (2 cups)

  5. 250mL coarsely chopped green bell pepper (1 cup)

  6. 3 cloves garlic, finely chopped

  7. 1 can (156mL) tomato paste

  8. 175mL white vinegar (3/4 cup)

  9. 125mL loosely packed chopped fresh cilantro (1/2 cup)

  10. 2mL ground cumin (1/2 tsp)

  11. Remove seeds and finely chop jalapeno peppers. Blanch, peel and coarsely chop tomatoes. Measure 1 3/4L (7 cups).

  12. Combine peppers, tomatoes, onions, green peppers, garlic, tomato

  13. paste, vinegar, cilantro and cumin in a large stainless steel or enamel saucepan. Bring to a boil and boil gently, about 30 minutes

  14. or until salsa reaches desired consistency.

  15. Fill boiling water canner with water. Place 5 500mL(pint) mason

  16. jars in canner over high heat.

  17. Place snap lids in boiling water; boil 5 minutes to soften sealing

  18. compound.

  19. Ladle salsa into a hot jar to within 1cm(1/2") of top rim. Remove

  20. air bubbles; readjust head space to 1cm(1/2"). Wipe jar rim removing

  21. any stickiness. Center snap lid on jar; apply screw band fingertip

  22. tight. Place jar in canner.

  23. Cover canner; return water to boil; process 20 minutes at altitudes

  24. 350m(1000ft). Remove jars. Cool

  25. 24 hours. Check jar seals.

  26. Remove screw bands; store separately. Wipe jars, label and store

  27. in a cool dark place.

  28. For hot salsa it suggests adding 5mL(1tsp) of ground cayenne pepper

  29. to the above ingredients before cooking.


Send feedback