1/3 cup chopped jalapenos (also added 4 habanero peppers)
2 cups chopped onion
1/2 cup chopped cilantro
5 cloves garlic
1 cup white vinegar
1/3 cup tomato paste
1 teaspoon black pepper
1 Tablespoon chili powder
1 Tablespoon onion salt
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons cumin
2 Tablespoons garlic salt
2 Tablespoons canning salt
Instructions
1. Chop, peel and cores tomatoes and place them in a colander for
30 minutes to drain. Transfer drained tomatoes to a large pot and
simmer, stirring frequently, for 1 hour.
2. Seed and coarsely chop anaheim peppers. Place all peppers,
onions, cilantro, and garlic in pot with tomatoes.
3. Add all remaining ingredients and simmer for 10 minutes. Ladle
into hot pint jars, leaving 1/2 head space. Process for 15 minutes
in a boiling water bath canner.
Found the salsa too salty so I added a can of diced tomatoes.
Originally Submitted
10/1/2013
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You can add this Salsa 2 (too salty) recipe to your own private DesktopCookbook.
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