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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 10 |
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I received this recipe from a friend and have been making it for years. I think it has the best flavors with the cumin seed and cilantro. Increase the amount of peppers to increase the heat. Ingredients:
16 cups tomatoes, peeled and quartered |
6 cups onions, chopped |
2 cups jalapenos, chopped |
2 1/2 cups white vinegar |
1 cup sugar |
2 cups red chili peppers, chopped (optional for hot salsa) |
1/2 cup pickling salt |
1 tablespoon garlic powder |
2 teaspoons chili powder |
2 teaspoons black pepper |
2 tablespoons cumin seeds |
2 (15 ounce) cans tomato paste |
1/2 bunch cilantro, chopped |
Directions:
1. Blend all ingredients except cilantro and cook for 2 hours, uncovered.
2. Sterilize canning jars.
3. Put the salsa in the jars and evenly distribute the cilantro on top of the jars. I also put 1 tablespoon of lime juice in each jar.
4. Water bath the jars for 15 minutes.
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