Fiesta Salsa

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Fiesta Salsa

Fiesta Salsa

Yield: 7-8 pints
Canning Method: Water Bath

Ingredients:

  • 9 cups peeled and chopped tomatoes
  • 2 1/2 cups green bell peppers, chopped
  • 3 cups red onion, chopped
  • 3 med. jalapeños, chopped
  • 10 lg. cloves garlic, chopped
  • 2 banana peppers, chopped
  • ⅓ cup sugar
  • 3 Tbsp. canning salt
  • 1 Tbsp. black pepper
  • 1 cup white vinegar
  • 1 12 oz. can tomato paste

Directions:

  1. Remove the skins from the tomatoes. To do this, make an “X” in the bottom of the tomatoes, and then place in a bowl of boiling water for 60 seconds. Then, remove the tomatoes from the water and place directly into a bowl of ice water to shock. The skins should slip right off.
  2. Place all of the ingredients in a large pot and simmer for 20 to 30 minutes, until thickened and cooked.
  3. Process using a water bath. Process for 30 minutes and remove from pot. Let the jars sit for 24 hours.
  4. The salsa will remain good in the jar for up to 18 months. Add fresh lime juice and cilantro when serving.

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