Wednesday, June 7, 2017

So many tomatoes!

The tomatoes have been piling up, so it was time to make the salsa! We eat so much of this stuff, I never have enough to last the year, but the tomatoes are doing so well this year, I might just do it! Recipe below:
  • 8 to 10cups tomatoes, peeled and chopped 
  • 2cups onions, chopped
  • 3 or 4 jalapeno peppers, chopped
  • 6garlic cloves, minced
  • 1 Tablespoon dried cilantro (can use 1/4 c. fresh if desired)
  • 2teaspoons cumin
  • 2teaspoons pepper
  • 18cup canning salt
  • 13cup apple cider vinegar
  • Directions

    1. Sterilize your canning jars, rings and caps.
    2. Mix all ingredients together (I use my food processor) and bring to a slow boil for 10 minutes, stirring occasionally.
    3. Seal in jars and cook in hot water bath for 10 minute.
    4. This is a medium hot salsa. 
    5. Yields 3-6 quarts or pints.

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