Homemade Salsa

Chips and salsa is one of my favorite snacks, so it's no surprise that this was something I wanted to try to make. I ended up making 2 batches because the first batch wasn't spicy enough for me. Luckily Gram had grown some jalapeno pepper plants without her knowing ("Is that what I have out there?" she asked. The cat mixed up the seedling labels so it was a surprise). When cooked, jalapeno peppers lose their spiciness a bit, so I made sure to include more of the seeds/white parts in the second batch.

This recipe makes 7-8 pints.

Ingredients:

9-10 cups peeled and chopped tomatoes (I prefer Roma tomatoes as they have less liquid)

2 cups chopped onion

1 cup chopped green bell pepper

5-6 jalapeno peppers, chopped (include the seeds/white if you like spiciness)

7 T chopped garlic

2-3 T cumin powder

1 cup chopped cilantro

1 cup white vinegar 5% acidity

3 T canning salt

Instructions:

1) Peel tomatoes: Cut tomatoes in half and place cut-side down on a baking sheet, broil in the oven until skins blister. You can also boil tomatoes whole for 30 seconds and place immediately in an ice bath

2) Start to cook the onions, garlic, green/jalapenos in a large pot. Add the chopped tomatoes, salt, seasonings, cilantro, vinegar. Simmer for 1-1.5 hours then blend with an immersion blender

3) Fill water canner with enough water to cover 1" over tops of jars

4) Wash pint jars in hot, soapy water and place in hot water bath canner until ready to use. Boil lids/rims in boiling water

5) Fill pint jars with enough salsa to leave 1/2" headspace. Scrape down the inside of the jars with a spatula to remove air bubbles.

6) Wipe the top edge and inside/outside rim with a clean, damp cloth. Cover with lid and rim

7) Boil in hot water canner for 30 minutes, remove and place on clean towel.

8) Do not disturb for 24 hours. Press down on center of lids, and if they do not move, the jars are sealed and good for 1 year. Immediately place any unsealed jars in the fridge and consume within 2 weeks.