Cooked Salsa

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#33450

serves/makes:

ready in:
1-2 hrs

ingredients

10 cups onions, finely chopped
5 cups bell peppers, finely chopped
20 cloves garlic, chopped
10 cups tomatoes, diced
25 jalapenos, finely chopped
1 7/8 cup white vinegar
16 ounces tomato sauce
2 tablespoons dried oregano
1 tablespoon ground cumin
1 tablespoon salt

directions

In a large dutch oven over medium heat, saute the onions and bell peppers in a little oil (enough to coat the bottom of the pan, add more if needed). Cook until soft.

Add the garlic and cook, stirring, for 3-4 minutes.

Add the tomatoes, jalapenos, vinegar, tomato sauce, oregano, cumin, and salt.

Cook, stirring, until the ingredients are incorporated and the mixture comes to a simmer. Let cook for 15 minutes at a simmer.

Divide the salsa between canning jars, leaving 1/2-inch headspace. Wipe the rims then seal the jars with the lids and rings. Invert the jars and let stand for 5 minutes upside down to seal, then turn right side up.

Let the jars cool at room temperature before storing. The salsa will keep, unopened, for up to 1 year.