Canning Salsa

7 qt tomato, paste variety (peeled, cored, and chipped)
4 C pepper, anaheim (seeded and chopped - New Mexico or Poblano are good substitutes)
5 C onion
½ C pepper, jalapeno (seeded and finely chopped)
6 clove garlic (minced)
2 C lime juice (lemon juice is fine)
2 Tbsp salt
½ Tbsp red pepper flakes
2 Tbsp cumin (ground)
3 Tbsp oregano, fresh
2 Tbsp cilantro


Instructions

  1. Combine all ingredients except for cumin, cilantro, and oregano in a large pot and bring to a boil, stirring frequently

  2. Reduce heat and boil gently 10 minutes

  3. Add herbs and spices, simmer for another 20 minutes, stirring occasionally

  4. Ladle salsa into hot pint jars (original recipe makes 13 pints), wipe rims and apply lids.

  5. Process in a boiling water canner 20 minutes.

Tags: Canning, Condiment, Summer Harvest