Diana and Ida Jean's Salsa (canned)

Appetizers 12 ingredients 10 steps
Vegetarian Vegan Dairy-Free Gluten-Free Make-Ahead

Instructions

  1. Squeeze and drain off all of the juice from the tomatoes.

  2. If preferred, roast and peel the peppers (Use care with the jalepeno. I wear plastic gloves).

  3. Put the drained tomatoes, the onion, the peppers, and the garlic together in a large non-reactive pot.

  4. Boil down for 30 minutes or so.

  5. Skim off the extra juice in the pot.

  6. Add the vinegar, salt, and sugar.

  7. Just before putting the salsa into the bottles, add the oregano, cayenne (if wanted), the cumin, and the cilantro.

  8. Pour the salsa into clean, sterilized canning jars.

  9. Fill to within 1/2 inch.

  10. Process for 20 minutes.