This is my favorite recipe for salsa. I have used it for over 20 years. And honestly I used the open kettle method, I know from what I have read that it is best if it is hot water bathed for 15 minutes. I may do that this year. what my family likes it is tastes freshly made regardless of when we open it. Also my family likes to take and simmer chicken in it. The only complaint by some, is can it be made thicker. I like it the way it is so I have not experimented with thickening it because I do not want to mess up the wonderful flavor by adding tomato paste. ( wonder what chill over powder would do) with all that said here it is, I usually make several batches at one time.
Fresh Salsa 4 cup chopped peeled fresh tomatoes 1/4 cup finely chopped onion 1 to 4 jalapeno peppers- seeded and finely chopped 1 tablespoon olive oil ( I have used vegetable when I did not have olive) 1 tablespoon vinegar 1 teaspoon cumin 1 teaspoon salt 1 garlic clove minced
combine all the above simmer for 1 hour place in hot jars, hot lids and hot rings
at this point I was done but to water bath 15 minutes for pints.
Salsa to can
Posted - Jun 12 2014 : 6:42:48 PM
