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:
- 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.
- Place all of the ingredients in a large pot and simmer for 20 to 30 minutes, until thickened and cooked.
- Process using a water bath. Process for 30 minutes and remove from pot. Let the jars sit for 24 hours.
- The salsa will remain good in the jar for up to 18 months. Add fresh lime juice and cilantro when serving.
