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Spicy Chunky Salsa

Source of Recipe

From "Taste of Home American Summer Cookbook"


Recipe Introduction

"Vinegar adds a refreshing tang to this sweet tomato salsa. It's wonderful as is, but for more heat, leave in some of the hot pepper seeds."

List of Ingredients

◦ 6 pounds tomatoes
◦ 3 large green peppers, chopped
◦ 3 large onions, chopped
◦ 2 cups white vinegar
◦ 1 large sweet red pepper, chopped
◦ 1 can (12 ounces) tomato paste
◦ 4 jalape�o peppers, seeded and chopped
◦ 2 serrano peppers, seeded and chopped
◦ � cup sugar
◦ � cup minced fresh cilantro
◦ � cup bottled lemon juice
◦ 3 cloves garlic, minced
◦ 4 teaspoons ground cumin
◦ 1 tablespoon salt
◦ 2 teaspoons dried oregano
◦ 1 teaspoon hot pepper sauce


Recipe

In a Dutch oven, bring 2 quarts water to a boil. Using a slotted spoon, place tomatoes, a few at a time, in boiling water for 30 to 60 seconds. Remove each tomato; immediately plunge into ice water. Drain and pat dry. Peel and finely chop the tomatoes to measure 9 cups; place in a stockpot.

Stir in remaining ingredients. Add water to cover; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, for about 30 minutes.

Ladle hot mixture into hot 1-pint jars, leaving � inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip-tight.

Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Makes 8 pints



� Note:
The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes. Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.