Monday, August 29, 2016

Salsa

1 bunch cilantro, chopped finely
16 cups chopped tomatoes
4 chopped jalapenos with seeds
1 chopped fresh banana pepper *
12 tomatillos, chopped
6 cups chopped onion
12 Tbs lime juice, (6 limes)
1/3 c white vinegar
3 Tbs salt
2 12 oz cans tomato paste
8 cloves minced garlic
1 Tbs cumin
1 Tbs sugar

Pour all ingredients into large pot and cook for 30 minutes.
Pour into pint sized sterile bottles, filling to 3/4 inch from top.
Seal and process in water bath for 30 minutes, starting timer after it starts to boil.
Makes about 10 pints of medium heat salsa.
*Original recipe only asked for jalapenos. I added an extra pepper to make it hotter. Add more or less jalapenos to adjust heat.

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