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Jalapeño Salsa

Source of Recipe


From "Ball Blue Book of Preserving"






List of Ingredients



• 3 cups chopped, seeded, peeled, cored tomatoes
  
• 3 cups chopped jalapeño peppers (see Notes)
  
• 1 cup chopped onion
  
• 6 cloves garlic, minced
  
• 2 Tbsp minced cilantro
  
• 2 tsp oregano
  
• 1-1/2 tsp salt
  
• 1/2 tsp cumin
  
• 1 cup cider vinegar
  






Instructions



1. Combine all ingredients in a large saucepot. Bring mixture to a boil.
   
   
2. Reduce heat and simmer 10 minutes.
   
   
3. Ladle hot salsa into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner.
   
   Makes about 3 pints.
   
   ............................
   
   
   NOTES:
   
   ♦ When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.
   
   ♦ If a less hot salsa is desired, seed jalapeño peppers before chopping.