Jalapeno Salsa

1. 1

   Wearing rubber gloves, remove seeds and finely chop jalape o peppers.

2. 2

   Blanch, peel and coarsely chop tomatoes.

3. 3

   Measure 7 cups (1650 ml) tomatoes.

4. 4

   Combine peppers, tomatoes, onions, green peppers, garlic, tomato paste, vinegar, cilantro and cumin in a large stainless steel or enamel saucepan.

5. 5

   Bring to a boil and boil gently, about 30 minutes or until salsa reaches desired consistency, about 30 minutes.

6. 6

   Place 5 clean 1 pint mason jars in a boiling water canner; fill with water, bring to a rolling boil.

7. 7

   Boil SNAP Lids 5 minutes not longer to soften sealing compound.

8. 8

   Ladle salsa into a hot jar to within inch (1 cm) of top rim (headspace.

9. 9

   Using nonmetallic utensil, remove air bubbles.

10. 10

    Wipe jar rim removing any stickiness.

11. 11

    Center SNAP Lid on jar; apply screw band securely until fingertip tight.

12. 12

    Do not overtighten.

13. 13

    Place jar in canner.

14. 14

    Repeat for remaining salsa.

15. 15

    Cover canner; return water to a boil.

16. 16

    Process (boil) filled jars 20 minutes.

17. 17

    *

18. 18

    Remove jars.

19. 19

    Cool undisturbed 24 hours.

20. 20

    Check jar seals.

21. 21

    Sealed lids curve downward.

* Per serving · 4 servings · Values may vary.

No additional tips available.