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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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