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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Great salsa for canning or freezing. My whole family loves it! Easy to double or triple recipe depending on how many tomatoes you have. Ingredients:
4 cups fresh tomatoes |
2 cups bell peppers, chopped |
1 cup onion, chopped |
1 cup jalapeno, chopped |
3 garlic cloves, chopped |
1 tablespoon salt |
1/2 cup apple cider vinegar |
1 (6 ounce) can tomato paste |
Directions:
1. Skin tomatoes. (I place tomatoes in boiling water for 45-60 seconds or until skins split - remove from water and peel.)
2. Rough chop and remove seeds from tomatoes.
3. Combine all ingredients in large sauce pan. Bring to boil. Lower heat and simmer 45 minutes stirring often.
4. Pour into hot sterile jars. Wipe down rim of jar. Screw on lid and hand tighten.
5. Place in boiling water bath and process for 15-20 minutes.
6. Tip: Be sure and label your batches. As the summer progresses peppers can get hotter. I also sometimes blend the batch before I can.
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