Go Back
Print

Jalapeno Salsa

Ingredients

  • 3 cups chopped peeled, cored tomatoes (I did 12 cups of tomatoes. I would wash and core the tomatoes, boil hot water, pour it over the tomatoes, let them sit in the hot water for about a minute, then pour the hot water off, and peel the skin off the tomatoes. Then I would chop them. I would put the chopped tomatoes in my 8 cup measuring cup until it was full; then pour the tomatoes into a big six quart stockpot. When I got done with my tomatoes, I would adjust all my other measurements according to the tomatoes. So here, I had 4 times the amount of tomatoes, so I quadrupled the rest of the ingredients EXCEPT the Jalapeno Peppers.
  • 1 cup chopped onions I did 4 cups chopped yellow onions.
  • 6 cloves garlic minced (I only minced about 19 cloves--so thankful for my garlic press, or buy the pre-minced garlic in a jar!)
  • 2 tablespoons minced cilantro I did 8 tablespoons or 1/2 cup cilantro.
  • 2 teaspoons oregano I did 8 teaspoons oregano.
  • 1 1/2 teaspoon salt I did 2 tablespoons salt.
  • 1/2 teaspoon cumin I did 2 teaspoons cumin
  • 3 cups chopped jalapeno peppers DO NOT QUADRUPLE THIS--CUT THIS WAY DOWN!!! I only did 2 cups of peppers for 12 cups of tomatoes, and it was still a little too spicy! Although it wasn't too spicy when it was in my cheese dip recipe. I think I should have only done 1 1/2 cups of peppers. ALSO--Make sure you wear gloves when cutting/handling the peppers, and do not touch your eyes or mouth!
  • 1 cup cider vinegar I added 4 cups of cider vinegar.

Instructions

  1. Combine all ingredients in a large pot. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars, leaving 1/4" headspace. Screw on lids and process 15 minutes in boiling water canner. Yield: @3 pints (I got 7 pints for my measurements.)

Recipe Notes

I find that the tomatoes and vegetables cook down, and I do not want watery salsa. So when I am putting the salsa into the jar, I use a spoon with very tiny holes that the juice can drain out of so that most of what goes into the jar is actual salsa. When I get to the very end of the salsa, I pour it into a colander that is mesh with tiny holes. I place the colander over a pan to catch all the juice. I put all the salsa that is in the colander into a jar, and if it needs a little juice, I pour some from the pan into the jar. Then I throw the rest of the liquid in the pan out.
While I am preparing the salsa, I put the jars that I have washed out into the water canner with water that I heat to boiling. The water needs to be boiling when you put the jars filled with salsa into it, and this also sterilizes the jars.