Thursday, July 12, 2012

Canned Salsa

I'll share my recipe for delicious, fresh, homemade canned salsa.  It has jalapeno peppers, but when they are seeded, it's pretty mild.  This is a lot of work (chopping, that is), but definitely worth it!  AND PLEASE, wear GLOVES!  I learned that lesson the hard way. Enjoy!

Canned Salsa
Yield:  9 pints

15 c. tomatoes, chopped, seeded, cored, pealed* (about 20 large)
4 1/2 c. sweet peppers, chopped and seeded  (about 4 lg bell peppers or several lg banana peppers)
5 c. onion, chopped (about 5-6 large)
1 c. hot peppers, chopped and seeded (about 10-12 jalapenos)
18 garlic cloves, peeled and chopped (not minced)
1 c. lime juice
4 1/2 Tbsp. sea salt
2 c. cut fresh corn (or 16 oz. can white shoepeg corn)
2 Tbsp. + 1 tsp. sugar
3/4 tsp. cumin
1 1/2 c. fresh cilantro, chopped, stems discarded (measure lightly pressed down in measuring cup before chopping with kitchen shears)

Bring to boil; Simmer 40 minutes.  Ladle into hot jars, leaving 1/4" headpace.  Process 15 minutes in water bath canner.

*Peeling large amounts of tomatoes can be a chore!  To make it quick, just bring a pot of water to a boil.  Drop the tomatoes in for 30 seconds, then straight into ice water for 30 seconds, and the skins just peel right off by hand.

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