The Best Salsa Ever
Yield:
Ingredients:
10 cups Tomatoes, peeled, chopped and drained - see directions
3 cups Onions, chopped
1 3/4 cups Green pepper, chopped
5 each Jalapeno, chopped
7 cloves Garlic, chopped
2 1/2 tsp Ground cumin
2 1/2 tsp Black pepper, coarsely ground
2 1/2 tbsp Canning or pickling salt
1/3 cup Fresh cilantro, chopped
1/3 cup Sugar
1 1/4 ups Apple cider vinegar
16 oz Tomatoe sauce
12 ounces Tomato paste
Preparation:
Cut the tomatoes in half, place them cut-side down on a baking sheet, pop them under the hot oven broiler for 3-4 minutes (watch closely!) and the skins will wrinkle right up when the pan is removed, and after they are cooled, the skins will peel off really easy.
Chop the tomatoes and drain the juice by placing tomatoes in a strainer over a bowl.
Combine all the ingredients in a large pot and bring to a boil. Reduce the heat and simmer for 10 minutes, stirring often.
Fill sterilized pint-size canning jars within 1/2-inch of the top. Wipe the rim of the jar clean and seal with a lid and ring.
Process in a water or steam bath canner for 15 minutes (add 5 minutes if you live at 1,001 to 3,000 feet; add 10 minutes for 3,001 to 6,000 feet; add 15 minutes for 6,001 feet to 8,000 feet).