Chunky Tomato Salsa
Chunky Tomato Salsa
- 8 lbs ripe tomatoes (about 16 medium)
- 2 cups seeded/chopped fresh Anaheim or Polano Chili peppers (2 to 3 - to make it hotter you can leave one of the peppers seeds in the recipe)
- 1/3 cup seeded/chopped fresh jalapeno (2 large)
- 2 cups chopped onions (2 large)
- 1/2 cup lime juice
- 1/2 cup white vinegar
- 1/3 cup tomato paste (make sure it's just tomatoes)
- 5 cloves garlic, minced
- 1 t. cumin seeds, toasted and crushed (or 1/2 t. ground cumin)
- 1 t. salt
- 1 t. ground black pepper
- 3 cups yellow, green or red cherry or grape tomatoes halved
- 3/4 cup torn fresh cilantro (this can be omitted if you don't like cilantro)
- Prepare 5-6 pint jars, lids, and rings. Sterilize the jars and keep them in the hot water till it’s time for processing. Make sure to fill your water bath canner and get the water to a simmer.
- Seed, core, and chop tomatoes. You will have about 15 cups. Place tomatoes in a colander and drain for 30 minutes.
- In a large stainless steel or enameled dutch oven cook the tomatoes to a boiling then reduce to the heat boiling gently, uncovered for 1 1/2 hours.
- Add the rest of the ingredients EXCEPT the cherry tomatoes and cilantro. Return mixture to a boil for and reduce heat to simmer, uncovered for 10 minutes. Stir in cherry tomatoes and cilantro and remove from heat.
Filling the jars:
- On a dishtowel place your hot jars and using your funnel in each jar fill leaving 1/2” headspace. Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal.
- Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
- Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up.
- Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 15 minutes.
- When complete turn off the heat and remove the cover and let the jars sit for another few minutes.
- Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
- Sometime in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.
- Make sure to label your jars after they have cooled with the name of the recipe and the date canned. If you want to use the shrink labels you can order them Here!
JRMPosted on: July 6, 2019
Never mind that comment. I was reading the wrong recipe. Lol
JuliePosted on: July 6, 2019
Love this recipe, love the pineapple version even more! Need to get it posted too
Same recipe but use 12 cups chopped tomatoes. Simmer uncovered 1 1/4 hours. Stir in 3 cups chopped fresh pineapple with the Chile peppers.
That’s from the BH&G canning magazine