http://anoregoncottage.com/my-favorite-salsa-for-canning/
| tamota | 7c |
7 c. chopped, cored, peeled tomatoes (if using a food processor, no need to peel) 1-1/2 c. chopped onion 1-1/2 c. chopped green peppers (anaheim, ancho, or red/yellow sweet) 8 jalapenos, seeded and finely chopped (don’t forget the gloves!) 3 cloves garlic, minced 1 6-oz. can tomato paste 3/4 c. white vinegar 1 tsp. ground cumin 2 tsp. salt 1-2 tsp. pepper 1-2 tsp. dry oregano 1-2 tsp. cayenne powder to taste
In a large stainless steel stockpot, combine all the ingredients. Bring to a boil over medium-high heat, stirring constantly to prevent scorching. Reduce heat and boil gently until thickened, about 30 minutes. Stir often to prevent burning. Prepare canner, jars, and lids. Ladle hot salsa into hot jars, leaving 1/2-inch headspace. Wipe rim and attach lids. Place jars in canner, covering by at least 1-inch and bring to a boil. Process for 20 minutes, remove canner lid and let sit for 5 minutes, then remove jars to cool before storing.
