Anybody still have any garden tomatoes rolling in? This recipe is for salsa for canning. I have done this two years in a row and we love it. This was modified from
this recipe that Jenny posted on Apron Girls.
Ingredients:
20 large or 40 small tomatoes
5-6 bell peppers
5 onions 6 garlic cloves
4-5 jalapenos
2 T. cilantro
1 1/2 t. cumin
1 C. white vinegar
1/3 C. sugar
4 T. salt
12 oz. tomato paste
Directions:
Wash your tomatoes. (I love romas personally.) Blanch them by plunging them into boiling water for about 30 seconds. Then dip them in cold water and drain. Cut out the cores and remove the skins. Use a blender or food processor to chop the ingredients. Chop the tomatoes, bell peppers, and onions individually and put in a large stock pot. Quarter the bell peppers and onions before putting in your blender/food processor. I chop everything pretty finely because that is what WE like. Puree the garlic, jalapenos, and cilantro together and add to the pot. Stir in everything else EXCEPT the tomato paste. The tomato paste will be added after boiling the salsa. (I didn't use the tomato paste this time because I liked the consistency of my salsa already). Bring salsa to a boil and cook for 30 minutes, stirring occasionally. Add tomato paste and mix in really well. Fill pint jars leaving about 1 inch head space. Cover with lid and ring. Process in a water bath or steam canner for 30 minutes.
