Ingredients
Scale
- 14 cups peeled roma tomatoes
- 3 cups onions chopped
- 1 red pepper chopped
- 1 green pepper chopped
- 2 red hot pepper chopped and seeded
- 4 jalapeno peppers chopped and two with seeds and two without
- 2 thai chili peppers chopped, one with seeds and one without
- 2 tbsp. minced garlic
- 4 tbsp. sugar
- 2 tsp. pickling salt
- 1 tsp. ground cumin
- 1 3/4 cups cider vinegar
Instructions
- In a large pot, combine the tomatoes, onions, peppers, hot peppers, garlic, sugar, salt, cumin, and vinegar.
- Stir often and bring to a boil, then reduce the heat to simmer and cook gently for about an hour, stirring occasionally. The sauce should reduce by half and thicken. Adjust seasoning with salt if necessary.
- Prepare the lids by placing them in hot water for 5 minutes. Pour the salsa into sterilized jars, removing air pockets and filling to 1/2 inch from the top. Wipe the rims and seal with lids, applying the rings fingertip tight.
- Process the jars in a water bath covered with at least 1 inch of water. Bring to a rolling boil and process for 20 minutes (increase time for higher altitudes). Let jars sit in the hot water for 5 additional minutes after turning off heat.
- Remove the jars to a tea towel-lined counter and let cool. You should hear a popping noise indicating they have sealed. If any do not seal, refrigerate and use within a week.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Adjust the heat level by varying the amount of spicy peppers used.
Ensure jars are properly sealed to extend shelf life up to a year.
- Prep Time: 30 minutes
- Cook Time: 110 minutes
- Category: Canning
- Method: Water Bath Canning
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 80
- Sugar: 8g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg