- Fresh Vegetable Salsa
8 Jalapeno peppers
1 3/4L prepared tomatoes (7 cups)
500mL coarsely chopped onions (2 cups)
250mL coarsely chopped green bell pepper (1 cup)
3 cloves garlic, finely chopped
1 can (156mL) tomato paste
175mL white vinegar (3/4 cup)
125mL loosely packed chopped fresh cilantro (1/2 cup)
2mL ground cumin (1/2 tsp)
Remove seeds and finely chop jalapeno peppers. Blanch, peel and coarsely chop tomatoes. Measure 1 3/4L (7 cups).
Combine peppers, tomatoes, onions, green peppers, garlic, tomato
paste, vinegar, cilantro and cumin in a large stainless steel or enamel saucepan. Bring to a boil and boil gently, about 30 minutes
or until salsa reaches desired consistency.
Fill boiling water canner with water. Place 5 500mL(pint) mason
jars in canner over high heat.
Place snap lids in boiling water; boil 5 minutes to soften sealing
Ladle salsa into a hot jar to within 1cm(1/2") of top rim. Remove
air bubbles; readjust head space to 1cm(1/2"). Wipe jar rim removing
any stickiness. Center snap lid on jar; apply screw band fingertip
tight. Place jar in canner.
Cover canner; return water to boil; process 20 minutes at altitudes
350m(1000ft). Remove jars. Cool
24 hours. Check jar seals.
Remove screw bands; store separately. Wipe jars, label and store
in a cool dark place.
For hot salsa it suggests adding 5mL(1tsp) of ground cayenne pepper
to the above ingredients before cooking.