There’s nothing better than canning salsa on a rainy day and today was just that day. This past weekend we picked baskets of fresh, organic and beautiful tomatoes from our grandfather’s farm along with peppers of all kinds. The rest of the ingredients were purchased at Sprouts, our favorite organic produce store.
So send out a text inviting family and friends to join you, roll up those sleeves, put on an apron, and can some salsa you’ll enjoy all year.
While you are at it, double the recipe and share a jar or two with someone that needs a little love!
Salsa Restaurant Style and so yummy!
10 cups peeled, chopped and drained tomatoes (drop whole tomato in boiling water for 30 seconds and the peel will come right off)
3 cups chopped onions
2 cups chopped bell peppers, green, red and yellow
5 jalapenos, chopped fine (no seeds unless you like it spicy)
8 cloves garlic, minced
3 tsp. ground cumin (we love cumin so we put in heaping teaspoons)
3 tsp. black pepper
3 tsp. coarse Kosher salt
½ cup chopped cilantro
½ cup sugar
1 ¼ cup apple cider vinegar
1 can tomato sauce (16 oz)
1 can tomato paste (12 oz)
Combine all ingredients in a pot and bring to a boil. Reduce the heat and simmer for 15 minutes while stirring.
Fill the clean pint size jars with the salsa, leaving ½ inch space at the top.
Wipe the rim of the glass jar with a damp cloth.
Boil the lids for a couple of minutes and seal jars with lid and ring.
Process in a water bath canner for 25-30 minutes. This time is for high altitudes of 3000 ft to 6000 ft.
After removing the jars from water bath, allow them to cool on the counter while they completely seal as they cool. If a jar does not seal properly, just put in in the refrigerator to enjoy during the week.
Recipe will make 12 pint size jars.