Phenomenal Phoods

Homemade Salsa

Ingredients:

• ½ lb jalapenos (6-8 large jalapenos)*
• 8 cups chopped tomatoes (6-7 large tomatoes)
• 3 cups Anaheim peppers (about 4 peppers)
• Optional: 2-3 added hot banana peppers and/or habanero peppers*
• 2 cups chopped white onions (about 1 1/2 onions)
• 2 cups apple cider vinegar*
• 2 chopped bell peppers
• 4 cloves minced garlic
• 4 ounces tomato paste
• 2 tablespoons sugar
• 1 tablespoon salt
• 2 teaspoons paprika
• 1 tablespoon dried Italian seasoning
• ¼ cup chopped fresh cilantro

Instructions:

1. Chop up all of the ingredients either by hand or in a food processor.
2. Combine all ingredients except for the cilantro in a large saucepan and bring to a boil.
3. Reduce heat to low and simmer for an hour until thickened.
4. Add the cilantro and cook for another 5 minutes.
5. Meanwhile, fill a large pot or canner about 2/3 full with hot water and bring to a boil. Wash and rinse the canning jars and bands.
6. Boil the lids for 5 minutes and then turn off the heat, leaving the lids in the water until ready to use.
7. Fill each jar with salsa, leaving about ¼ inch of space. Cover with the lids and screw the bands on tightly.
8. Place the jars carefully into the pot or canner and fill with enough water to cover the jars. Bring to a boil and boil for 30 minutes.
9. Carefully transfer the jars to a towel-lined surface and let cool completely. See post for instructions to test the seal. Refrigerate after opening.