Jalapeno Salsa

Jalapeno Salsa
Jalapeno Salsa

I love salsa, and jalapenos, and luckily my CSA has been giving me plenty of both. My salsa is a combination of a few recipes from the classic Ball Complete Book of Home Preserving, a basic encyclopedia of home canning.

Jalapeno Salsa
makes 4 pints

5 cups chopped tomatoes
3 cups chopped jalapeno peppers, unseeded
3/4 c. chopped white onions
1 cup white vinegar
5 cloves garlic
4 Tbs. chopped fresh cilantro
1 tsp. salt
1/2 t. cumin

Bring tomatoes, jalapenos, onion, vinegar, garlic, cilantro, salt, and cumin to boil over medium-high heat. I like to use my la cruset, but a good soup pot will work fine. Stir frequently, until the salsa thickens – about 15 minutes. Can using as you would tomato sauce, leaving 1/2 inch space at the top of a boiled jar. Remove air bubbles, wipe jar rim, and screw band down on top of a pre-soaked lid. Process jars in a large pot of boiling water for 15 minutes. Turn off heat and carefully remove jars after 5 minutes. If jar tops do not “pop” and indent, process again. Cool and store. You can begin enjoying your salsa after it mellows, in about 4 weeks.

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