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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This makes about 3 pints, I store it in the refrigerater, The longer it sits the hotter it gets. With this recipe you always have salsa in the refrigerator. Ingredients:
3 cups chopped peeled cored tomatoes |
3 cups chopped jalapeno peppers |
1 cup chopped onion |
6 cloves garlic, minced |
2 tablespoons minced cilantro |
2 teaspoons oregano |
1 1/2 teaspoons salt |
1/2 teaspoon cumin |
1 cup cider vinegar |
Directions:
1. Combine all ingredients in large saucepot.
2. Bring mixture to a boil.
3. Reduce heat.
4. Simmer for 10 minutes.
5. Ladle hot salsa into hot, sterilized jars, leaving 1/4-inch head space.
6. Adjust 2-piece caps.
7. Process for 15 minutes in boiling-water canner.
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