Homemade salsa

September 9, 2012
What do you get when you cross a husband with a whole bunch of tomatoes, peppers, onions, and some spices?

18 pints of homemade salsa.

Canning recipe taken from Pacific Northwest Extension.

Tomato Salsa (using slicing tomatoes)
4 cups peeled, cored, chopped tomatoes
2 cups seeded, chopped long green chiles
½ cup seeded, chopped jalapeño peppers
¾ cup chopped onions
4 cloves garlic, finely chopped
2 cups vinegar
1 teaspoon ground cumin*
1 tablespoon oregano leaves*
1 tablespoon fresh cilantro*
1½ teaspoons salt

Combine all ingredients in a large saucepan and bring the mixture to a boil, stirring frequently. Reduce heat and simmer 20 minutes, stirring occasionally. Ladle hot into pint jars, leaving ½ inch headspace. Adjust lids and process in a boiling water canner 15 minutes at 0–1,000 feet altitude; 20 minutes at 1,001–6,000 feet; 25 minutes above 6,000 feet.

Yield: 4 pints

(Note: Do not thicken salsa until after canning it! You can add cornstarch or tomato paste to the salsa after opening it.)