I know I've posted this before, but here is a refresher (for you Torrie!). I also know it's a little early to start thinking about summer/fall canning, but here goes:
Salsa
6# tomatoes (13 1/2 cups) - chopped & peeled
5-6 jalepenos (no seeds) - chopped
2 onions - chopped
1 1/2 bell peppers - chopped
4 cloves garlic - minced
2 TBSP. salt
1 TBSP. mexican oregano
1 bunch cilantro - chopped
2/3 cup apple cider vinegar
1 - 6oz can tomato paste
1 - 4oz can diced green chiles
10 hot yellow wax peppers - chopped
Cook down for atleast 1 hour
Process PINTS in Boiling water bath canner for 20 minutes.
Makes 6-8 pints
6# tomatoes (13 1/2 cups) - chopped & peeled
5-6 jalepenos (no seeds) - chopped
2 onions - chopped
1 1/2 bell peppers - chopped
4 cloves garlic - minced
2 TBSP. salt
1 TBSP. mexican oregano
1 bunch cilantro - chopped
2/3 cup apple cider vinegar
1 - 6oz can tomato paste
1 - 4oz can diced green chiles
10 hot yellow wax peppers - chopped
Cook down for atleast 1 hour
Process PINTS in Boiling water bath canner for 20 minutes.
Makes 6-8 pints
It is fairly mild, but I rarely stick to this exact recipe anymore. I usually add a variety of peppers from the garden and mix it up a little.
Not to hard to make at all and SO SO SO YUMMY!!
ReplyDeletethanks mel, more ingredients than my recipe but it will be a nice change from the one I always do, yummy can't wait till canning season
ReplyDeleteforgot to ask what is Mexican Oregano, is that just on the spice aisle at store? never seen it before
ReplyDeleteI find mexican oregano in the mexican section of our grocery store. There is a big section of mexican spices. I've also used regular oregano and it's fine. Just a different variety.
ReplyDeleteI'm glad you posted this now because I need to decide what to plant in my garden this year. I wanted to try salsa - so thanks!
ReplyDelete