5 1-quart jars, lids, rings
135 oz, 8.5 lbs, 4quarts tomatoes
--I used 3-28 oz cans San Marzano whole tomatoes, 3-10.75 oz cans tomato puree, 3-6 oz cans tomato paste
1 white onion, diced
1 red onion, diced
1 green bell pepper, diced
8 banana peppers, diced
In a separate pan, 6 mini peppers (yellow, orange, red)
1/4 c minced garlic
2 tsp apple cider vinegar
2 tbsp cumin
Salt & pepper to taste
1 and 1/4 cup lime juice. I had 4 limes and used bottled lime juice for the rest
I call this the "whatever you have in your house" salsa ... down to the jars (I would prefer pint jars for salsa, but alas, I only had quart jars) and I had exactly 5 new lids/rings. I researched about 20 salsa recipes for the techniques and general ingredient ideas (no cilantro EVER), rounded up the ingredients I had and made up my own recipe.*
Run the jars only through the dishwasher to sterilize...this is the lazy way.
Add 1/4 cup lime juice to bottom of each jar.
Put all tomato product in a large stock pot. I split it up between two pots so I could have some spicier jars. Use emulsion blender to mix thoroughly...until its the consistency you like. This isn't necessary unless using whole tomatoes like I did.
Dice all onions, peppers, leaving the hottest peppers aside. I cooked mine in a skillet until they were soft, but if you like crunchy salsa you can skip this step. I cooked the hotter peppers in a separate skillet.
Add onions, peppers, garlic, cumin and vinegar to tomatoes and bring to a boil.
I moved some of pot 1 to pot 2 and then added my hot peppers to pot 1. I wanted more mild salsa. Mix it up how you like.
As salsa comes to a boil, heat the lids and rings in a pot of hot water.
Using a large mouthed funnel, spoon salsa into jars leaving an inch from the top. Wipe edges of jars before sealing. Add lids and rings. Don't tighten rings all the way, just finger loose.
Make sure to mark the spicy jars if you have the different spiced salsa.
Boil the jars for 20 minutes, with at least an inch of water over them. Remove from water and let cool. I strongly recommend canning jar lifters used specifically for removing heavy, boiling hot jars from a submerged water bath . My wimpy tongs for a piece of chicken did me little good with a quart jar filled with salsa goodness. I dropped one upon removal, and am still surprised that it sealed.**
If the jars don't seal (mine "popped" instantly, even the dropped-onto-its-side one) then turn them upside down for a bit. If it still doesn't seal, just refrigerate and eat within a month. They won't make a popping sound again once sealed.
Enjoy!
La
*Author's Note, I haven't tasted the salsa yet. It was great in the pot, but I don't know how mixing it with the lime juice tastes. Update to follow!
**Take a flashlight to your kitchen to find all of the tomato splotches!
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