Homemade Salsa For Canning

Total Time: 2 hrs 45 mins Preparation Time: 1 hr 30 mins Cook Time: 1 hr 15 mins

Ingredients

• 7 lbs tomatoes (about 20, hothouse work well,but combination of hothouse and romas are my standard.)
• 6 anaheim chilies, diced
• 4 poblano chiles, diced
• 5 jalapeno chiles, diced
• 3 serrano chilies, diced
• 2 cups rough chopped yellow onions
• 1 cup chopped fresh cilantro
• 5 cloves garlic, minced
• 1/2 cup vinegar (5 % acidity)
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 teaspoon black pepper

Recipe

• 1 **weargloves or cut chiles under cold running water, leave the seeds if you want, chile pepper heat comes from a vein in the flesh of the chile not the seeds.
• 2 peel, seed and chop tomatoes.
• 3 i leave the tomatoes in large chunks for a chunkier salsa.
• 4 you can plunge the tomatoes into boiling water for about 30 seconds then run under cold water to make peeling easier.
• 5 place chopped tomatoes into a colander to drain for 30 minutes.
• 6 you will want about 14 cups of chopped tomatoes.
• 7 chop chiles.
• 8 remove seeds.
• 9 you want about 4 cups total chopped peppers.
• 10 set aside.
• 11 chop onions, mince garlic and chop cilantro.
• 12 place tomatoes into an 8 quart dutch oven or a large sauce pan.
• 13 bring to a boil.
• 14 boil 30-45 minutes or until desired consistency.
• 15 i boil for 20 minutes, we like chunky.
• 16 add peppers, cilantro, onions, garlic, salt, pepper, sugar and vinegar.
• 17 return to a boil.
• 18 fill hot sterile jars 1/2 inch from top.
• 19 wipe rim off with clean towel, place lid and screw band on and tighten to finger tight.
• 20 set each jar into water bath canner right after filling.
• 21 bring water bath canner back to boil and bath for 35 minutes.
• 22 remove jars and cool on a wire rack or towels.