Awesome Late-Summer Salsa
Ingredients:
7 quarts Roma tomatoes, chopped
5 cups onions, chopped
1 cup jalapeno, minced
3 1/4 cups sweet peppers, chopped
1/2 cup garlic, minced
2 cups lemon juice
2 tablespoons salt
2 tablespoons ground cumin
2 1/2 tablespoons oregano
1 tablespoon black pepper
1/2 cup cilantro
1 tablespoon cayenne pepper (optional if you want spicy!)
Directions:
- Wash all the produce, chop up your ingredients and start heating water in canners.
- Add all ingredients to a large pot except the fresh herbs.
- Start cooking salsa as soon as there are a couple quarts of tomatoes in the pot.
- Add the fresh herbs during the last 15 minutes of cooking.
- Wash jars and place in canners or oven to warm. Warm lids in saucepan.
- Continue to cook salsa until slightly thickened. (from 1 to 2 hours).
- Once your salsa has thickened, add to the warm jars.
- Wipe the rims and threads of each jar with a damp cloth.
- After placing the lids on the jars add to the canner and process for 15 minutes (20 minutes for quart jars).
- Remove jars from the canner and set them upright on a dry towel to cool.
- Do not retighten lids. Let stand 12-24 hours.
Makes 13 pint jars
