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Sunday, September 1, 2013
Zesty Salsa Picante – Canning Recipe
12 cups roughly chopped tomatoes
6 cups chopped and seeded sweet peppers
6 cups chopped onions
8 Jalapeño peppers, minced & seeded (Warning: wear gloves while preparing the Jalapeños)
1 ½ cups cider vinegar
¼ cup honey
1 teaspoon ground cumin
6 large garlic cloves, minced
½ cup chopped cilantro
4 teaspoons salt
1 (6 ounce) can tomato paste
• Combine all ingredients except the tomato paste in large sauce pot.
• Bring to a boil and simmer until desired thickness. We like it chunky so 5 minutes is more than enough
• Stir in tomato paste.
• Ladle hot salsa into hot jars leaving 1/4 inch head-space.
• Process the jars for 15 minutes in a hot water bath
Adjust the amount of Jalapeño peppers for a hotter or milder salsa.
Yield: 8 pints
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