Jalapeno Salsa : CSA Tuesday
Recipe type: Canning
Prep time: 
Cook time: 
Total time: 
Serves: 7 half pints
A fresh and delicious salsa spiced up with jalapeno peppers.
  • 5 c. chopped, cored tomatoes
  • 1 c. jalapeno peppers, seeded and chopped
  • 1 c. onions, chopped
  • 1 c. cider vinegar
  • 6 garlic cloves, minced
  • 2 T. fresh cilantro, chopped
  • 2 t. dried oregano
  • 1½ t. salt
  • ½ t. cumin
  1. Prepare a boiling water canner with 7 half pint jars and lids.
  2. In a large saucepan combine the tomatoes, jalapenos, onions, vinegar, garlic, cilantro, oregano, salt, and cumin.
  3. Bring the mixture to a boil over medium high heat, stirring constantly. Reduce heat and simmer, stirring frequently, for 10 minutes.
  4. Ladle hot salsa into hot jars leaving ½ inch of headspace. Remove air bubbles and adjust headspace. Wipe the rims, center lids on the jars, and screw the screwbands to fingertip tight.
  5. Place the jars in a boiling water canner, making sure they are completely covered by the water. Bring to a boil and cover. Process for 15 minutes.
  6. Remove the lid on the canner and allow the jars to sit for 5 minutes.
  7. Remove the jars from the water and cool for 24 hours. Check the seals and then store for 1 year.
Recipe from Ball Complete Book of Home Preserving
Recipe by Hezzi-D's Books and Cooks at https://www.hezzi-dsbooksandcooks.com/jalapeno-salsa-csa-tuesday/