Description:

For canning

Source:

Rebecca

Serves/Makes:5 half pints

Ingredients

• 5 cups (1175 ml) peeled and chopped tomatoes
• 1 cup (225 ml) finely chopped Anaheim chilies
• 1/2 finely chopped yellow onion
• 1/2 cup (125 ml) finely chopped green onion
• 1/3 cup (80 ml) seeded and minced jalapenos
• 1/2 cup (125 ml) white vinegar (5% acidity)
• 1 tbsp (15 ml) minced garlic
• 2 tsp (10 ml) to 3 tsp (15 ml) chopped fresh cilantro
• 1 tsp (5 ml) salt
• 1 tsp (5 ml) ground cumin
• 1 tsp (5 ml) Tabasco
• 1 tsp (5 ml) oregano

Preparation

• Prepare jars and lids for canning.
• Place all ingredients in large pot and bring to boil.
• Simmer 5 minutes.
• Ladle salsa into jars, leave 1/2 inch headspace.
• Wipe rims.
• Attach lids.
• Process in boiling water canner for 15 minutes.

Comments

You cannot safely change any of the ingredient amounts listed, other than the Tabasco, cumin and oregano. This is a mild salsa. For hotter salsa, increase Tabasco.