3 cans (28 to 29 ounces each) petite diced tomatoes, well drained
2-1/2 cups diced sweet onion (may be frozen diced onion)
3/4 cup seeded and finely chopped jalapeno peppers (about 6 medium peppers)
1-3/4 cups seeded and chopped Hatch or Anaheim chile peppers (about 4 large peppers)
6 cloves garlic, minced
2 teaspoons ground cumin
1 tablespoon canning salt
3 tablespoons sugar
1/3 cup white vinegar (5% acidity)
2 cans (14-1/2 ounces each) tomato puree
1 can (15 ounces) tomato sauce
Mix everything together in a stockpot. Gradually bring to a boil, stirring occasionally. When the boiling can’t be stirred down, boil gently for ten minutes. Be sure the onions and peppers remain somewhat crisp.
Pour into hot clean pint jars leaving 1/2-inch headspace. Run a plastic knife or bubble remover through the salsa. Wipe jar rims. Put on warm lids and canning rings. Process using the hot pack method in a boiling water canner.
Yield: 8 pints.
| Boiling water canner | |||||
| 0 -1,000 feet | 1,001 – 3,000 feet | 3,001 – 6,000 feet | 6,001 – 8,000 feet | 8,001 – 10,000 feet | |
| Pints | 15 minutes | 20 minutes | 25 minutes | 30 minutes | 35 minutes |
NOTE:
To keep the salsa safe, do not alter the proportion of vegetables to acid and tomatoes/tomato products. Seasonings may be altered, though. Other peppers may be used but the total amount of chopped peppers should be 2-1/2 cups.
CAUTION:
Wear disposable plastic gloves or rubber gloves and do not touch face or eyes while preparing hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching face or eyes. If preparing hot peppers causes coughing, use a tabletop oscillating fan to blow the fumes away while preparing the peppers or wear a surgical mask.
