3 lbs. chopped & peeled round tomatoes
1 large onion, diced
4 cloves garlic, minced
1/2 cup diced sweet green pepper
2 tbsp. minced jalapeño, banana or chili pepper
1/3 cup tomato paste
1/4 cup white vinegar
1 tbsp. sugar
1 1/2 tsp. pickling salt
1/2 tsp. each ground cumin and dried oregano
In a Dutch oven or large heavy saucepan, combine all ingredients. If you can chop the hot peppers with your hand in a ziplok bag you won't be stuck with hot pepper oil on your hands for hours afterwards. (I had a pair of latex gloves specifically for this job, but couldn't find them). This is a neat trick....after chopping garlic, rub your hands on stainless steel, like the faucet, and then wash with soap and water. This really works to get rid of the smell on your hands, don't know why, but it does. To peel tomatoes, simply put them in boiling water for 1 minute, then right into cold water. The skin will peel right off (mostly)
Don't forget to compost.
Bring to a boil over high heat, reduce heat and boil gently, uncovered for 15-20 minutes or to desired thickness, stirring frequently.
May be stored in covered jars in fridge for up to 1 week. These pictures show 7 recipes worth of salsa so I had to preserve it.
After sterilizing jars and lids, ladle salsa into hot canning jars, filling to 1/2 inch below rim. Wipe rims and place metal canning lids on jars. Apply bands to fingertip tight. Place jars in canner (large, deep pot) of boiling water, covered by one inch. Cover canner, return to boil. Process 20 minutes. Remove and let cool 24 hours. Check seals. If some have not popped down, keep these in fridge or redo process with new lids.
Yield: about 4 cups
Get out the tortilla chips !
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