(Cook Time: 12 minutes
Ingredients:
- 1/2 pound jalapenos
- 8 cups coarsely chopped tomatoes, peeled
- 3 cups chopped, seeded Cubanelle, Anaheim or Sweet Banana Peppers
- 2 cups chopped onions
- 2 cups cider vinegar
- 1 cup each of chopped sweet red and yellow peppers
- 6 cloves of garlic (recipe doesn't say - but likely minced)
- 1 can tomato paste
- 2 tablespoon sugar
- 1 tablespoon salt
- 2 teaspoon paprika
- 1 teaspoon dried oregano
- 1/4 cup chopped cilantro
Preparation:
Cut jalapenos in half -- um, wear gloves...stupid me discovered why this is a good idea the other day after nearly blinding myself...) -- discard ribs and seeds; chop finely to make 1 cup.In large heavy non-aluminum saucepan combine EVERYTHING EXCEPT cilantro and bring to a boil.
Reduce heat to medium low and simmer, stirring often for 1 hour or until thickened; place 1 TBSP of salsa on a plate and tilt the plate - the salsa should flow slowly in one stream;add cilantro and cook for 5 minutes.
Meanwhile, fill boiling water bath canner about two thirds full with hot water - bring to just below a boil and keep it hot. Wash and rinse canning jars and bands. A few minutes before filling the jars, bring pot of water to a boil, boil new lids for 5 minutes, turn off heat and leave the lids in the water to use right away.
Using a funnel fill each jar with hot salsa, leaving a 1/4-inch headspace, cover with lids, screw on bands firmly without forcing.
Place jars in rack set on edge of canner, lower filled rack into water, pour in enough simmering water to cover jars by 1 - 2 inches; cover canner and bring to a full rolling boil; boil for 20 minutes; turn off heat.
Lift out rack; set on edge of canner; using jar lifter, transfer the jars to a towel-lined surface and let cool completely. Check for seal, they are sealed properly if the lids are turned down; store in a cool, dark, dry place and refrigerate after opening Yields 12 small jam-sized (8 ounce) jars and one pint sized (16 ounce) Shared by Steph
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Chile Pepper Index
Jalapeno Index
