Rich Salsa

Rich Salsa


Recipe: Rich Salsa

Summary: A fantastic salsa that’s not too hot! A great way to use up end of the season tomatoes, peppers, and onions.

Ingredients

  • 8 c. chopped Roma tomatoes
  • 1/3 c. jalapeno peppers, seeded and chopped
  • 2 1/4 c. chopped onion, red or white
  • 9 cloves minced garlic, chopped fine
  • 1/2 c. white vinegar
  • 1/4 c. brown sugar
  • 1 c. tomato sauce
  • 6 oz. can tomato paste
  • 3 tsp. salt
  • 1/2 tsp ground cumin
  • 4 T. fresh cilantro, roughly chopped

Instructions

  1. Combine ingredients and bring to a boil.
  2. Cover and simmer 5 minutes.
  3. Cool and store in refrigerator, or serve with chips.
  4. Makes about 8 pints. This recipe freezes well.

 

If you would like to can this salsa:

  1. Ladle hot salsa into prepared pint mason jars.
  2. Process 20 minutes at 10 lbs. pressure in pressure canner according to manufacturers directions.
  3. Allow to cool.
  4. When pressure has gone down and canner is safe to open, remove jars and place jars on top of a doubled up towel to rest for 24 hours.
  5. Check for good seal and remove screw cap.
  6. Label and store in cool, dry place.

Preparation time: 30 minute(s)

Cooking time (duration): 5

Variations

Cilantro, Santo

Diet type: Vegan

Diet (other): Low calorie, Reduced fat, Reduced carbohydrate, Gluten free

Number of servings (yield): 16

Meal type: snack