Canning Salsa Recipe
Author: 
 
Ingredients
  • 10 Cups peeled, cored, chopped tomatoes
  • 6 Cups seeded, chopped peppers (mix varieties depending on desired level of spiciness)
  • 4 Cups chopped onion
  • 1 Cup white vinegar
  • 3-5 teaspoons salt
  • 2 teaspoons black pepper
  • 2 teaspoons Cumin
  • 2 teaspoons Mexican Oregano
  • 1 head fresh garlic, minced or 2 teaspoons minced jarred garlic
  • 1 bunch fresh cilantro leaves, chopped
  • Chopped fresh basil to taste (20 leaves is a good amount)
  • 1-3 cans tomato paste, depending on desired thickness
Instructions
  1. Combine ingredients in a large pot and heat to boil.
  2. Simmer 20 minutes or until vegetables are soft.
  3. Add tomato paste, stir well and simmer for another 5 minutes.
  4. Ladle hot ingredients into pint jars, leaving ½-inch head space.
  5. Adjust lids and process in boiling water bath for 20 minutes.
  6. Yield 8-10 pints.
Recipe by Passing The Relish at http://www.passingtherelish.com/2013/08/canning-salsa/