Blue Ribbon Salsa Recipe For Canning

12 cups tomatoes, peeled, cored, chopped and drained

3 cups onions, chopped

1 ¼ cups jalapeño peppers, chopped, seed and deveined

4 long Italian hot peppers, chopped, seed and deveined

4 cloves garlic, finely chopped

24-ounces tomato paste

2 cups bottled lemon or lime juice

1 Tbsp Mrs. Wages® Pickling & Canning Salt

1 Tbsp sugar

1 Tbsp ground cumin

2 Tbsp oregano leaves

1 tsp black pepper

1/4 cup fresh cilantro, finely chopped

For this salsa recipe prepare jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

Preparing Peppers: The jalapeño peppers and Italian hot peppers do not need to be peeled.

Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils. Reduce heat and simmer for 30 minutes, stirring occasionally.

Ladle hot into clean, hot jars, leaving ½-inch headspace. Remove air bubbles, adjust headspace if needed, and wipe rims with a dampened clean paper towel. Adjust lids and process 15 minutes using a boiling water bath method. At altitudes of 1000 feet or higher, increase processing time 1 minute for each 1000 feet of altitude.

Remove canner from heat, remove lid and let jars sit 5 minutes in canner. Remove jars from canner, set on a clean towel or rack to cool.

When cool, check seals. Lids should be down in the center or stay down when pressed. Remove rims, label, date and store in a cool, dark, dry place. Unsealed jars should be refrigerated and used within 3 weeks.

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