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Salsa (No Vinegar) Recipe

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This recipe for Salsa (No Vinegar) is from The Duell/Tubbs Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 pounds of tomatoes
¼ pound jalapenos (for a mild salsa)
⅓ C chopped fresh cilantro
9 cloves of garlic, chopped
⅓ C bottled lime juice
1½ tsp salt
1½ tsp cumin
3 onions (preferably 1 white, 1 yellow, 1 red)

Pint jars (either small mouth or wide mouth is fine)
Lids and rings
Water bath with rack
Directions:
Directions:
Sterilize jars and seals.
Put clean tomatoes in boiling water for 30-45 seconds, and then plunge them into ice water. The tomatoes will be easy to peel as a result.
Peel tomatoes and cut out cores or bad spots. Chop the tomatoes to desired size (they will cook down so leave them slightly larger than you want them to be in the salsa).
Mix tomatoes, garlic, lime juice, salt, and cumin and bring to a boil.
Add onion, peppers, and cilantro. Bring to a boil and then simmer for 7-10 minutes.
Remove 1 cup of liquid (to thicken the salsa).
Put salsa in sterilized jars leaving ½ inch of headroom.
Wipe the rim of the jar, place sterilized seal on jar, and tighten the ring.
Place jars in water bath for 15 minutes (add 5-10 minutes for high altitude.
Remove jars and let stand for at least 24 hours.
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
If the jar did not seal, place it in refrigerator and use within a week.

 

 

 

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