Fresh Vegetable Salsa
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Ingredients
8 jalapeño peppers
7-8 medium-large tomatoes (approximately 6 lbs) (7 cups once prepared)
2 cups coarsely chopped onions
1 cup coarsely chopped green bell pepper
3 cloves garlic, finely chopped
1 can compliant tomato paste
¾ cup white vinegar
½ cup loosely packed chopped fresh cilantro
½ tsp ground cumin
8 jalapeño peppers
7-8 medium-large tomatoes (approximately 2722 grams) (1656 ml once prepared)
100 grams coarsely chopped onions
113 grams coarsely chopped green bell pepper
3 cloves garlic, finely chopped
1 can compliant tomato paste
177 ml white vinegar
30 grams loosely packed chopped fresh cilantro
½ tsp (2.5 ml) ground cumin
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Instructions
- Remove seeds and finely chop jalapeño peppers.
- Blanch peel* and coarsely chop tomatoes.
- Measure 7 cups (1656 ml) of the chopped tomatoes.
- Combine peppers, tomatoes, onions, green peppers, garlic, tomato paste, vinegar, cilantro and cumin in a large stainless steel or enamel saucepan.
- Bring to a boil and boil gently until salsa reaches desired consistency.
- Makes 5 pint (500 ml) jars.
Nutritional Info
Storage
Notes
*To blanch peel tomatoes, place tomatoes in a pot of boiling water for 30-60 seconds. Remove from the pot and transfer to ice water. The skins should come off easily.
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