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8 cups tomatoes, peeled, chopped and drained
2 1/2 cups chopped onion
1 1/2 cups chopped green pepper
2 chopped jalapenos (1 seeded)
2 chopped serranos (1 seeded)
2 chopped Thai chili pepper
10 cloves minced garlic
1 tsp cumin
2 tsp fresh ground pepper
1/8 cup canning salt
1/2 cup chopped fresh cilantro
1/4 cup sugar
1/4 cup red wine vinegar
1/4 cup cider vinegar
1/4 cup white vinegar
1/4 cup lime juice
16 oz. tomato sauce (I used homemade, but store bought is fine)
12 oz tomato paste
Makes 8 pints
I blanch my tomatoes, peel and remove most of the guts (gel/seeds) before I measure 8 cups. Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars with 1/2 inch headspace, process pints for 15 minutes. Make sure if you are canning not to reduce the amount of vinegar and lime juice or process time. To be safe use the bottled lime juice. Fresh is fine if you are not canning this. You could reduce the vinegar as well if not canning. This salsa has a little sweetness to it so if that's not your thing reduce or get rid of the sugar. You could also substitute the red wine vinegar with more lime juice or other vinegar as red wne vinegar is a little sweet and mild. Just be sure to keep the vinegar/lime no less than 1 cup total. Some people like lemon juice too. Next time I think I'll skip the paste or cut it in half as I like a runnier salsa. This was very good, though. I have had many canned salsas that turned out to taste just like stewed tomatoes and were all separated and watery. I really liked the addition of the tomato sauce. Gave me great results.
2 1/2 cups chopped onion
1 1/2 cups chopped green pepper
2 chopped jalapenos (1 seeded)
2 chopped serranos (1 seeded)
2 chopped Thai chili pepper
10 cloves minced garlic
1 tsp cumin
2 tsp fresh ground pepper
1/8 cup canning salt
1/2 cup chopped fresh cilantro
1/4 cup sugar
1/4 cup red wine vinegar
1/4 cup cider vinegar
1/4 cup white vinegar
1/4 cup lime juice
16 oz. tomato sauce (I used homemade, but store bought is fine)
12 oz tomato paste
Makes 8 pints
I blanch my tomatoes, peel and remove most of the guts (gel/seeds) before I measure 8 cups. Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars with 1/2 inch headspace, process pints for 15 minutes. Make sure if you are canning not to reduce the amount of vinegar and lime juice or process time. To be safe use the bottled lime juice. Fresh is fine if you are not canning this. You could reduce the vinegar as well if not canning. This salsa has a little sweetness to it so if that's not your thing reduce or get rid of the sugar. You could also substitute the red wine vinegar with more lime juice or other vinegar as red wne vinegar is a little sweet and mild. Just be sure to keep the vinegar/lime no less than 1 cup total. Some people like lemon juice too. Next time I think I'll skip the paste or cut it in half as I like a runnier salsa. This was very good, though. I have had many canned salsas that turned out to taste just like stewed tomatoes and were all separated and watery. I really liked the addition of the tomato sauce. Gave me great results.
