Based on 176 servings per recipe.
- 8 quarts tomatoes, peeled, cored, finely chopped
- 2 garlic cloves, crushed
- 5 cups onions, chopped
- 4 jalapeno peppers, seeded and chopped
- 4 long green chilies, seeded and chopped
- 2 1/2 cups vinegar or lemon juice
- 1 tablespoon pepper
- 1 tablespoon sugar
- 2 tablespoons oregano leaves
- 1 cup cilantro leaves
- 1 teaspoon ground cumin
Combine all ingredients in a large saucepan.
Bring to boil, then reduce heat and simmer.
Stir frequently until thick, about an hour.
Ladle hot salsa into pint jars, leaving 1/2 inch headspace.
Wipe the rim of the jar and place canning lids on
Heat water in a pan deep enough to cover jars plus one inch of water
Boil water in this pan
Using a jar lifter, place jars in boiling water for 15-20 minutes
Remove them from hot water
Assess to see if all jars have sealed
If you do not want to can this recipe, you can keep it up to 2 weeks fresh in the refrigerator or freeze for up to 6 months.
About This Recipe
Its easy to make your own fresh salsa with a bounty of fresh tomatoes. Canning it brings that sun ripened flavor through the rest of the year. Great served with no salt tortilla chips.