Home Canning Salsa
Since I have so many tomatoes, I decided to make some canned salsa.
The recipe is based on one from a colleague of mine. His salsa is always a hit in the office.
Tomato Salsa (Spicy)
Yield – 4 pints
5 cups chopped peeled seed tomatoes
1 ½ cups roasted seeded long green chiles
½ cup finely chopped roasted jalapenos seeded and skinned (per taste)
3 chopped roasted Serrano peppers seeded and skinned (per taste)
4 cups chopped onions
1 cup bottled lemon juice
6 cloves garlic finely chopped
1 tablespoon ground cumin
1 tablespoon salt
1 teaspoon ground black pepper
Ladle hot salsa into pint jars , leaving 1/2″ headspace. Adjust lids and process in a boiling water canner 15 minutes. (at 0-1000 foot altitude). Adjust for your altitude.
After canning stage – allow to rest 5 minutes before removing jars and placing in a dry place. Follow cooling and storage instructions.