5 lbs. tomatoes, peeled and seeded
1 lb. green peppers, chopped
1 lb. onions, chopped
2 cloves garlic, minced
1 cup apple cider vinegar
3 tsp. canning salt
½ tsp. pepper
3 or 4 jalapeno peppers, seeded and chopped really fine
1 (12 oz.) can tomato paste.
Mix the first 8 ingredients and bring to a boil. Reduce heat and add tomato paste. Simmer 20 minutes. Fill sterilized jars to within ½” of top and place caps on. Process in hot water bath for 15 minutes.
Yield: 7 pints
Note: I used 3 jalapeno and 1 serrano pepper. I simmered for only 10 minutes, making sure the tomato paste was well mixed in. I processed in water bath for just 10 minutes. Also, I did not get 7 pints, only 4 - 5.
(If you want the salsa to be really spicy hot, don't remove all the seeds and membrane from the hot peppers)
Enjoy and happy canning!
1 lb. green peppers, chopped
1 lb. onions, chopped
2 cloves garlic, minced
1 cup apple cider vinegar
3 tsp. canning salt
½ tsp. pepper
3 or 4 jalapeno peppers, seeded and chopped really fine
1 (12 oz.) can tomato paste.
Mix the first 8 ingredients and bring to a boil. Reduce heat and add tomato paste. Simmer 20 minutes. Fill sterilized jars to within ½” of top and place caps on. Process in hot water bath for 15 minutes.
Yield: 7 pints
Note: I used 3 jalapeno and 1 serrano pepper. I simmered for only 10 minutes, making sure the tomato paste was well mixed in. I processed in water bath for just 10 minutes. Also, I did not get 7 pints, only 4 - 5.
(If you want the salsa to be really spicy hot, don't remove all the seeds and membrane from the hot peppers)
Enjoy and happy canning!
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