Homemade Salsa Recipe for Canning
10 c. peeled, chopped and drained tomatoes
3 c. chopped onion
1 3/4 c. chopped green pepper
5 jalapenos, finely chopped {remove seeds for less heat - I left the seeds of 1, but removed the rest}
7 cloves garlic, finely minced
2 1/2 t. cumin
2 1/2 t. pepper
2 1/2 T. canning salt
1/3 c. chopped fresh cilantro
1/3 c. sugar
1 1/4 c. apple cider vinegar
16 oz. tomato sauce
12 oz. tomato paste
Combine and bring to a boil. Reduce heat and simmer for 10 minutes, stirring often. Pour in pint jars. Process 20 minutes in a waterbath canner.