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Sassy Tomato Salsa

Author Emily Roach

Ingredients

  • 8 cups tomatoes peeled, seeded, chopped and drained
  • 2 ½ cups chopped onion
  • 1 ½ cups chopped green pepper
  • 3 – 5 chopped jalapeños
  • 6 cloves minced garlic
  • 2 tsp cumin
  • 2 tsp pepper
  • 1/8 cup canning salt
  • ¼ cup chopped fresh cilantro
  • 1/3 cup sugar
  • 1 cup vinegar
  • **See note if using a Boiling Water Bath

Instructions

  • Mix all ingredients, bring to a boil, boil; boil for 30 minutes (or longer to better marry flavors). Pour into hot jars. Wipe tops of jars to remove any lingering food, place lid on top and hand tighten rings.
  • Process in a Boiling Water Bath for 15 minutes.
  • Makes 8 pints.
  • This can also be processed in a pressure canner but for simplicity sake, I’m only providing the directions for the water bath process as it’s a little easier for a first-time canner.