Discussion in 'Recipe Share' started by RevWC, Jul 31, 2011.

  1. RevWC

    RevWC The Future?

    3 cups chopped tomatoes
    4-5 EACH chopped jalapeño peppers (add any additional non flammable peppers per taste)
    1 small chopped onion or 6 chopped green onions
    2-4 oz of tomato paste
    6 garlic cloves -- minced
    2 tablespoons minced cilantro
    2 teaspoons oregano
    1 1/2 teaspoons salt
    1/2 teaspoon cumin
    1 cup cider vinegar

    Combine all ingredients in large saucepot. Bring mixture to a boil.
    Reduce heat. Simmer for 10 minutes.

    Ladle hot salsa into hot, sterilized jars, leaving 1/4-inch head space.
    Adjust 2-piece caps.

    Process for 15 minutes in boiling-water canner.

    This recipe yields about 3 pints. I usaully wait a week prior to opening :beercheer:
    Last edited: Jul 31, 2011
  2. SageAdvicefarmgirl

    SageAdvicefarmgirl Well-Known Member

    i made salsa this week, put the tomatoes thru a blender instead of chopping them...let them simmer while I chopped the peppers (jalapenos, green bell, banana and chiltepin peppers) and onions. I didn't use a recipe, just used all the peppers and onions I had. Processed it in quart jars for 15 minutes, made 16 quarts. Its HOT because I added chitepin chiles, but its real tasty! The best part is that ALL the veggiew were given to me by a ghuy who sells produce for local farmers, stuff he didn't sell, so its all FREE! Love it!

  3. sotto

    sotto New Member

    I was messing around with a Svea white gas stove and eating some chips and salsa. I discovered that dumping salsa into some boiling water makes very good spicy veggie soup.