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Mild Homemade Salsa
Nb persons: 0
Yield: 5 pints
Preparation time:
Total time:
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| 11 large | tomatoes, double if using small or medium |
| 4 | bell peppers, chopped in processor |
| 3 | onions, chopped in processor |
| 1 cup | apple cider vinegae, 5% acidity |
| 1 cup | jalapeno, seeded, the chopped in processor |
| 1/2 cup | sugar |
| 1/4 cup | salt |
| 8-10 cloves | garlic, minced |
| 12 oz can | tomato paste |
| 1/4 tsp | chilli pepper flakes, optional |
| 1/4 cup | cilantro, or more to taste |
1. Wash jars and lids.
2. Blanch tomatoes (30-45 seconds), then place in ice water bath. Slip off skins and trim away any green areas. Cut tomatoes in half. Remove seeds and squeez out excess water. Toss squezed tomatoes into a collander. Chop 1/3 of tomatoes into 1/2" cubes. The rest place in food processor until smooth.
3. Place prepared tomatoes in a pot, along with the remaining ingredients and seasonings. Bring to a gentle simmer and continue to GENTLY simmer for 30 minutes, stirring occationally. Taste and adjust seasonings.
4. Right before canning place jars in water and heat to a simmer. Place lids in a small pot and heat in hot but not simmering water. Keep lids and jars in hot water until ready to can.
5. Fill hot jars with salsa to within 1" to 1/2" of the top. Stir contents to release bubbles. CLEAN jar rims before placing lid, then ring.
6. Place jars in canner with at least 1-2" of water from the top of lids. Add vinegar to water to prevent mineral build-up. Keep water boiling and process jars for 15-16 minutes for pint jars (for altitutes under 1,000ft). Turn of heat.
7. Take jars out (w/ a jar lifter) and place on kitchen towel covered cutting board. Leave 1-2" space between jars. Let jars cool undisturbed for 12-24 hours.
8. Check seal. Check center of lid if it is concave. If so, then remove ring and gently try to lift the lid. If the lid does not pop off, you have a seal. Before storing, remove rings and wash jars to remove any food residue. Rinse and dry. Label your product!
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