I’ve made salsa a few times under the wing of much someone wiser. But this time, I needed to do it alone; or with a friend who also didn’t have a clue. While making this we mixed 3 recipes together and added some extra stuff at the end for funzies… and it turned out AMAZING!!
Easy Mild Salsa
Makes about 12 pints
- 10 c Tomatoes – cored and peeled
- 16 oz Tomatoe Sauce
- 6 oz Tomatoe Paste
- 1/4 c Cilantro – chopped
- 5 Jalepenos – minced (seeds and ribs removed)
- 3 c Onions – diced
- 2 c Green Peppers – diced (seeds and ribs removed)
- 2 tsp Black Pepper
- 1 1/2 tsp Salt
- 8 T Garlic
- 3 tsp Hot Sauce (omit for less heat)
- Water – as needed
- 1/2 c Sugar
- 1/2c Apple Cider Vinegar
- 2 tsp Cumin
Start by sanitizing the jars and lids in boiling water for 15 seconds each. Next, core the tomatoes and blanch in boiling water for 15 seconds. Peel tomaotes and cut into quarters. Loosely dice the onions and peppers-removing the ribs and seeds. Mince the jalepenos, removing the ribs and seeds. In batches place tomatoes, onion, peppers, tomatoe paste and cilantro into food processor and pulse 3 times or until your desired chunkiness. Pour veggies into a large stock pot and add remaining ingredients; bring to a boil for 10 minutes. Add water and/or tomatoe sauce until desired thickness. Ladle into jars and sell with lid and ring. Process them in a stream bath for 15 minutes and you’re done!!
If you don’t here the seals pop right away don’t worry, thet could take up to 24 hours.
Let me know what you think!