Spicy Chunky Salsa

Name: Spicy Chunky Salsa
Ingredients: 6 pounds tomatoes; 3 large green peppers, chopped; 3 large onions, chopped; 2 cups white vinegar; 1 large sweet red pepper, chopped; 1 can (12 ounces) tomato paste; 4 jalapeno peppers, seeded and chopped; 2 serrano peppers, seeded and chopped; 1/2 cup sugar; 1/2 cup minced fresh cilantro; 1/2 cup bottled lemon juice; 3 garlic cloves, minced; 4 teaspoons ground cumin; 1 tablespoon salt; 2 teaspoons dried oregano; 1 teaspoon hot pepper sauce

16 ingredients

4 steps

Ingredients

6 pounds tomatoes
3 large green peppers, chopped
3 large onions, chopped
2 cups white vinegar
1 large sweet red pepper, chopped
1 can (12 ounces) tomato paste
4 jalapeno peppers, seeded and chopped
2 serrano peppers, seeded and chopped
1/2 cup sugar
1/2 cup minced fresh cilantro
1/2 cup bottled lemon juice
3 garlic cloves, minced
4 teaspoons ground cumin
1 tablespoon salt
2 teaspoons dried oregano
1 teaspoon hot pepper sauce

Directions

1

In a Dutch oven, bring 2 quarts water to a boil. Using a slotted spoon, place tomatoes, a few at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge into ice water. Drain and pat dry. Peel and finely chop tomatoes to measure 9 cups; place in a stockpot.
2

Stir in remaining ingredients. Add water to cover; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, about 30 minutes.
3

Ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
4

Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.