Range Fire Salsa

Name: Range Fire Salsa
Ingredients: 7 1/4 pounds ripe tomatoes, peeled (see notes); 2 1/3 pounds bell peppers (green and/or yellow); 3 3/4 pounds onions; 3 1/2 ounces fresh jalapeno chiles (about 5); 1 1/4 cups cider vinegar; 1/4 cup lemon juice; 2 tablespoons minced garlic; 2 tablespoons salt; 1 tablespoon hot chile flakes; 1 1/2 teaspoons pepper; 1 1/2 teaspoons ground cumin

11 ingredients

5 steps

Ingredients

7 1/4 pounds ripe tomatoes, peeled (see notes)
2 1/3 pounds bell peppers (green and/or yellow)
3 3/4 pounds onions
3 1/2 ounces fresh jalapeno chiles (about 5)
1 1/4 cups cider vinegar
1/4 cup lemon juice
2 tablespoons minced garlic
2 tablespoons salt
1 tablespoon hot chile flakes
1 1/2 teaspoons pepper
1 1/2 teaspoons ground cumin

Directions

1

Follow steps 1 through 4 of Canning Instructions, using seven pint-size jars.
2

Coarsely chop tomatoes; you should have 3 quarts, including juices. Stem, seed, and coarsely chop bell peppers; you should have 1 1/2 quarts. Peel and coarsely chop onions; you should have 1 1/2 quarts. Stem and mince jalapenos; you should have 3/4 cup.
3

In an 8- to 10-quart pan, combine tomatoes, bell peppers, onions, jalapenos, vinegar, lemon juice, garlic, salt, chile flakes, pepper, and cumin. Measure volume. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium-high and stir often for 1 hour. Reduce heat to medium and stir often until thick and reduced by half, about 1 hour more.
4

Follow steps 5 through 11 of Canning Instructions, leaving 1/2 inch of headspace in each jar and processing jars for 15 minutes (see notes).
5

Note: Nutritional analysis is per tablespoon.