Salsa

Ingredients

Makes 8-9 pints of salsa

• 10 cups chopped cored peeled tomatoes (about 25 medium)
• 5 cups chopped seeded green bell peppers
• 5 cups chopped red and yellow onions
• 2 1/2 cups chopped seeded chili peppers such as, Poblano, Anaheim, Serrano or jalapeño
• 1 1/4 cups apple cider vinegar
• 3-6 cloves garlic, finely chopped
• 1 6oz can of tomato paste
• 1 tablespoon salt
• 1 tablespoon sugar

Instructions

Please note: You can add an extra flavor to your salsa by roasting the tomatoes, chili peppers and garlic. I roasted mine on my barbeque grill. I wrap the garlic in foil with a bit of olive oil. Then remove the skin and chop before adding to the sauce pan to cook

1. Prepare boiling water canner. Heat jars in simmering water until ready for use. In a separate bowl, pour hot boiling water over the lids and bands
2. Combine tomatoes, green peppers, onions, chili peppers, vinegar, garlic, tomato paste, sugar and salt. In a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 20 minutes. For less chucky salsa use an emulsifier to blend.
3. Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
4. Process both pint and half pint jars for 20 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.