This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Canned Tomato-Pepper Salsa
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- #10352
Canning is all but a lost art these days. It's still a great strategy, though. Take advantage of ripe, in-season tomatoes and make some flavorful salsa you can enjoy all year long.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
7 quarts Roma tomatoes, peeled, cored, and chopped
4 cups mild peppers (green or red bell, Anaheim, Ancho, College, Colorado, Hungarian Yellow Wax, long green chiles), seeded and chopped
5 cups onion, chopped
1/2 cup hot peppers (Jalapeno, Serrano, Cayenne, Habanero, Tabasco), seeded and finely chopped
6 cloves garlic, finely chopped
2 cups bottled lemon juice
2 tablespoons salt
1 tablespoon black pepper
2 tablespoons ground cumin (optional)
3 tablespoons oregano leaves (optional)
2 tablespoons fresh cilantro (optional)
directions
Combine all ingredients except cumin, oregano, and cilantro in a large pot and bring to a boil, stirring frequently, then reduce heat and simmer 10 minutes. Add spices and simmer for another 20 minutes or to desired consistency, stirring occasionally. Ladle hot into pint jars, leaving 1/2- inch headspace. Adjust lids and process in a boiling water
Canner: 15 minutes at 0-1000 feet altitude; 20 minutes at 1001-6000 feet; 25 minutes above 6000 feet.
cook's notes
Do not increase the total amount of peppers in the recipe. However, you may substitute one type of pepper for another. Canned chiles may be used in place of fresh. Spices may be altered to taste. Do not thicken with flour or cornstarch before canning. After you open the jar to use, you may thicken with cornstarch.
added by
aceratek
nutrition data
5 calories, 0 grams fat, 1 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
September 3, 2009
Yummy ! ! ! I made this with my abundant end of season regular tomatoes. I agree to use the sugar. I cooked it for 10-15 minutes longer to evaporate some of the liquid and thicken the salsa. Worked Perfectly. This is a super easy and wonderful tasting recipe. It's a KEEPER...Thank you
August 13, 2009
I have been using this recipe for years but have tweaked it just a bit. After all the cooking I strain the juice and cook it down to thicken the sauce. I then add about 1/2 cup sugar to balance out the acidity and bring it all back to a boil before processing. I get so many requests and comnpliments on this recipe so I am happy to share it!