ZESTY SALSA (FOR CANNING)

Zesty Salsa (for canning) image

Provided by RC :)

Categories Salsas

Time 2h

Number Of Ingredients 15

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4 c tomatoes, peeled and chopped
1 1/4 c green peppers, chopped
3/4 c mixed hot peppers, chopped (red chiles, serranos, habaneros)*
6 to 12 jalapeno peppers, chopped
3 - 29 oz. can(s) tomato sauce
2 c onions, chopped
2 Tbsp chili powder
1 Tbsp oregano, dried
1 Tbsp cumin
3 Tbsp fresh cilantro, chopped
1 Tbsp garlic powder
1 Tbsp red pepper flakes
1 Tbsp salt
1 Tbsp sugar
10 sterilized pint jars, with lids

Steps:

1. Prepare tomatoes - Place tomatoes into boiling water for 1 minute. Dip tomatoes into cold water to cool. Peel and chop.
2. Place chopped tomatoes in large stock pot.
3. Add remaining ingredients and mix well. Bring to a boil over medium heat.
4. Reduce heat and simmer for 30 minutes.
5. Spoon into hot sterilized jars. Wipe rims and secure lids and rings. Process for 15 minutes in a boiling water bath.
6. Set on towel to cool. Check for seals.
7. * For less heat, adjust the amount of mixed hot peppers and replace with an equal amount of green peppers. Keep the amount of green peppers and hot peppers at 2 cups combined.
8. Note -- If making this when fresh tomatoes are out of season, use 2-28 oz. cans of petite diced tomatoes, undrained, and add up to an additional cup of water.