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Jalapeno Salsa
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Recipe Information
Serves/Makes:5 pints or more

  • 8 jalape o peppers
  • 7 cups (1650 ml) prepared tomatoes
  • 2 cups (475 ml) coarsely chopped onions
  • 1 cup (225 ml) coarsely chopped green bell peppers
  • 3 cloves garlic, finely chopped
  • 1 16 oz (448 grm). can tomato paste
  • 3/4 cup (175 ml) white vinegar
  • 1/2 cup (125 ml) loosely packed chopped fresh cilantro
  • 1/2 tsp (2 ml) ground cumin
  • Wearing rubber gloves, remove seeds and finely chop jalape o peppers.
  • Blanch, peel and coarsely chop tomatoes.
  • Measure 7 cups (1650 ml) tomatoes.
  • Combine peppers, tomatoes, onions, green peppers, garlic, tomato paste, vinegar, cilantro and cumin in a large stainless steel or enamel saucepan.
  • Bring to a boil and boil gently, about 30 minutes or until salsa reaches desired consistency, about 30 minutes.
  • Place 5 clean 1 pint mason jars in a boiling water canner; fill with water, bring to a rolling boil.
  • Boil SNAP Lids 5 minutes not longer to soften sealing compound.
  • Ladle salsa into a hot jar to within inch (1 cm) of top rim (headspace.
  • Using nonmetallic utensil, remove air bubbles.
  • Wipe jar rim removing any stickiness.
  • Center SNAP Lid on jar; apply screw band securely until fingertip tight.
  • Do not overtighten.
  • Place jar in canner.
  • Repeat for remaining salsa.
  • Cover canner; return water to a boil.
  • Process (boil) filled jars 20 minutes.*
  • Remove jars.
  • Cool undisturbed 24 hours.
  • Check jar seals.
  • Sealed lids curve downward.
For hotter salsa, add 1 tsp. ground cayenne powder to the ingredient mixture before cooking. For a thicker salsa use Roma or plum tomatoes.

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