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Basic Tomato Salsa

Source of Recipe


From "Food in Jars" by Marisa McClellan



List of Ingredients



• 6 cups chopped Roma tomatoes (about 3 pounds)
  
• 2 cups chopped yellow onion (about 2 medium onions)
  
• 1 cup chopped bell pepper (1 large pepper)
  
• 1-3/4 cups cider vinegar
  
• 1/4 cup granulated sugar
  
• 3 jalape�o peppers, minced
  
• 4 cloves garlic, minced
  
• 2 Tbsp bottled lime juice
  
• 1 Tbsp sea salt
  
• 1 cup fresh chopped cilantro
  






Instructions



1. Prepare a boiling-water bath and 4 regular-mouth 1-pint jars. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
   
   
2. Combine the tomatoes, onion, chopped pepper, vinegar, sugar, jalape�os, garlic, lime juice, and salt in a large pot.
   
   
3. Bring to a boil, then reduce the heat and simmer for 10 minutes, or until the salsa no longer looks watery. Stir in the chopped cilantro. Taste and add additional jalape�o, lime juice, or salt if necessary.
   
   
4. Ladle the hot salsa into the prepared jars, leaving 1/2-inch of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes.
   
   
5. When the processing time is up, remove the canning pot from the heat and remove the lid. Let the jars sit in the pot for an additional 5 minutes. This helps to prevent the salsa from reacting to the rapid temperature change and bubbling out of the jars.
   
   Makes 4 (1-pint) jars.