Salsa: Canned

The remaining of my garden tomatoes are ripening, a lot all at the same time. Late fall, we picked all of our garden tomatoes, before the frost, many of them green, and spread them out in cardboard boxes in our garage, which is mildly heated. Without a heated garage, they need to be spread out on a low cardboard box, to allow them to ripen. This recipe is a keeper, which creates a salsa with that classic salsa taste.

Salsa– Canned – makes 5 pints

8 cups of tomatoes, peeled and chopped

1 1/2 cups yellow onion, chopped

1 1/2 cups orange and/or yellow

pepper, chopped

1/2 cup jalapeno pepper, chopped

6 cloves garlic, finely chopped

2 teaspoons sea salt

1 1/2 teaspoons cumin

1 1/2 teaspoons oregano

1 1/2 teaspoons pepper

1 teaspoon cayenne pepper

1 can tomato paste, 6 ounces

3/4 cup vinegar

2 tablespoons fresh lime juice

2 tablespoons sugar

5 sterilized pint canning jars

Canning lids and screw tops

Fill a cookie sheet full of tomatoes that have the ends cut off, and the top core cut out. Broil for 5 – 7 minutes, and then turn and broil the other side for an additional 5 minutes. Allow to cool slightly and remove the skin, which will come off easily. Chop the tomatoes up to a measure of 8 cups and place in a heavy-bottomed pot. When chopping the jalapeno pepper, it is advised to wear gloves to prevent burns on your hands if you are sensitive. Add all the remaining ingredients. Bring to a boil and cook for 15 minutes. Have a pot with boiling water for your canning lids, and boil and sterilize them. Ladle the salsa into hot sterilized pint-size jars, wipe the rim of the jar clean, and top with a canning lid and screw top. Process for 15 minutes in a hot water bath, but 21 minutes for our area, which is above sea level. If your area is over 2,000 feet above sea level, then process for 25 minutes. Remove the pints from the boiling water bath, and allow to cool. When cool, the lid should be pulled down and not have movement for you to press down. If you have a jar that did not seal down tight, refrigerate it, and use it within 2 weeks.