26-30 Whole medium tomatoes
2 Bell Peppers
1 Red Pepper
5 Jalapeno Peppers
1 1/2 White Onion
1 Red Onion
12 oz Tomato Paste
1 Cup White Vinegar
1/2 Cup Sugar
1/4 Cup Salt
4 Tablespoons Cilantro
3 Cloves of Garlic (Minced)
• The tomatoes need to be skinned. You do this by boiling water in a large pot and then putting the tomatoes in the boiling water for 20-30 seconds. Place them in ice water afterwards. Then you can peel them.
• Cut all of the peppers and remove the seeds. If you don't remove the jalapeno seeds your salsa will not be mild.
• In a food processor or chopper, chop the bell peppers, onions, jalapenos, garlic and the tomatoes. They can be chopped by hand, but the food processor is easier. Be careful not to blend them up, you still want them to be chunky, so lightly pulse the blades until they are the consistency you like.
• Put all ingredients into a large pot. Bring to boil and simmer for 25 minutes. This process boils off some of the liquid from the tomatoes.
• Place the lids and rings into a small pot with water and bring the water to a boil. This will get the lids soft so they will seal better. Leave them in the hot water until you place them on the jars.
• Also, start your water bath (canner) water on the burner at this time. It takes a while to get the water boiling.
• Pour the salsa into jars, leaving an inch of air at the top of the jar.
• Wipe the rim of the jars with a wet cloth to get any drips off and then seal them with the lids, making sure you screw them on tight.
• Place the jars into a water bath and bring the water to a boil again. The water in the bath needs to be at least an inch above the jars. Boil the salsa for 20 minuets for quart sized jars or 15 minutes for pint sized jars.
• Take the bottles out of the canner and place them on a towel. they will seal as the jars cool. You know they are sealed by pressing down on the lid of the jar. If it doesn't pop when you push on it then they are sealed.