Ingredients needed to make Annie's Salsa
8 cups tomatoes, peeled, chopped and drained
2 1/2 cups chopped onions
1 1/2 cups chopped green pepper (substitute red or spicy peppers so long as total volume is the same or less)
3 – 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp black pepper
1/8 cup canning salt
1/4 cup chopped fresh cilantro
1/3 cup sugar
1 cup apple cider vinegar (or substitute bottled lemon juice)
16 oz.plain tomato sauce
16 oz tomato paste
Roughly chop tomatoes into about 1/2 inch pieces and all other vegetables into 1/4 inch pieces.
Combine all ingredients, bring to a boil, boil 10 minutes. Pour into hot pint jars leaving 1/2 inch head space, process pints for 15 minutes in a boiling water bath canner.
This recipe has not been tested for jars larger than pints. You may use smaller jars but still process for 15 minutes.
There are a few things you can change and still have a safe recipe.
Tomatoes: You may use Green Tomatoes or Tomatilloes in place of some or all of the red tomatoes, do not reduce total volume.
Onions: Total quantity may be lowered or eliminated to your taste. You can not increase total volume
Peppers: The total volume of green peppers and jalapenos is 1 3/4 cups, you may use any combination of spicy and sweet peppers including red peppers to make up the total volume of 1 3/4 cups. Do not increase total volume.
Spices: It is safe to vary the total of any of these dried spices and seasonings either up or down as you prefer
(Cumin, Black Pepper, Canning Salt, Sugar).
Cilantro: You can also substitute fresh parsley if you prefer. Do not increase total volume
Apple Cider Vinegar: You may use any vinegar that is 5% acidity or more in place of the Apple Cider Vinegar. You can also use bottled lemon juice in place of the vinegar. Do not reduce total volume. You may increase it you like.
Tomato Paste and Sauce: These are both optional items, they are only there to improve the texture of the finished product.
