Below is the directions for making a delicious jalapeño salsa that is a hit with everyone I know.
For this recipe you will need your water bath canner and not your pressure cooker. (Using a water bath canner) Unlike a pressure canner, you will not spend hundreds of dollars if you need to buy a water bath canner. They only run about $20.00. (Link above) You will also need a canning utensil set to avoid burning yourself and to make canning easier. Now lets get started!
Ingredients: This recipe makes 3 pint size jars. I often double the batch. When doubling the batch I only use 4 cups of jalapeño’s OR I use the recommend 3 cups and add 2 cups of a combination of red, green and yellow sweet peppers. Not only does it make it more colorful, it takes some of the heat out. We have found that doubling up the jalapenos on a double batch is to hot for most people.
- 3 cups chopped, seeded, peeled, cored tomatoes. (I have also used diced tomatoes and it comes out nicely.)
- 3 cups chopped jalapeño peppers, more or less to taste
- 1 cup chopped onion
- 6 cloves fresh garlic, minced
- 2 tablespoons minced cilantro
- 2 teaspoons oregano
- 1 1/2 teaspoon cumin
- 1 cup cider vinegar
- 1-2 cup combination of sweet red, green and yellow bell peppers.
- Get water bath canner and jars ready.
- Combine all the ingredients in a large saucepan and bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Ladle hot salsa into hot jars, leaving 1/2 inch head space.
- Wipe off the rim of the jar with a paper towel or rage dipped in vinegar to make sure the jars seal properly.
- Place lids and rings on jars and process 15 minutes in a boiling water bath canner.
(Source: This recipe came straight out of a Ball Blue Book magazine. It is 100% safe if done correctly. The recipe in the magazine does not call for sweet bell peppers, that is my own add in.)