Fresh Veggie Salsa

I got this recipe from a girl I used to work with. She grew up on a farm and was the canning QUEEN.

8 Jalapeno Peppers (I use 4.  I used 8 once and steam literally blew out my ears. I kid you not.)
7 cups chopped tomatoes (peeled)
1 cup chopped green pepper
2 cups chopped onion
1/2 cup loosely packed chopped cilantro
3 cloves garlic crushed
3/4 cup white vinegar
1/2 tsp cumin

(This time around I had some red and yellow peppers on hand that I added as well.)

DIRECTIONS

Make sure you wear gloves when chopping the jalapenos. I learned the hard way that the juice STINGS.

Mix everything in a pot and bring to a boil. Reduce heat and simmer for 30 minutes or until desired consistency.

Spoon into jars. Pass plastic spatula along sides to get rid of any air bubbles.

Put jars in canner. Boil 500ml jars for 20 min, 250 ml jars for 17 min.

Voila!

Filed under: Canning