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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

September 29 2009

Canned Salsa

10 lbs tomatoes, cored, seeded and chopped (homegrown are best)
2 1/2 cups onions, diced
8 jalapenos, minced
2 bell peppers, diced
4 ounces cilantro, chopped
6 garlic cloves, minced
3 1/2 cups white distilled vinegar
2 tablespoons salt
2 tablespoons sugar
1 lime, zest and juice (can use 2 if you like lime)


Combine all ingredients in a large pot and bring to a boil. Boil 10 minutes; reduce heat and simmer an additional 10 minutes.

Ladle into sterilized jars leaving about 1/4 inch head space and place in boiling water bath for 15 minutes. Let cool 24 hours.