Home Canned Salsa

You will never eat store-bought again!

As seen on Youtube  Wyse Guide

I've started to use a variety of peppers and roast them first to add a depth of flavor. Sweet bell peppers can also be used as a swap. I like to know it's spicy so I add up to two hot peppers as well. As it cooks, make sure to taste it and adjust accordingly! Ingredients: (A food processer is your best friend for this...leave it a little chunky) - 16 cups, peeled, seeded, and diced tomatoes - 2 cups roasted and diced peppers - 1-2 hot ghost/habanero peppers (optional) - 1 1/2 cups chopped onion (2 medium) - 2 lbs tomatillos, husks removed, roasted and diced - 1 cup cilantro, chopped - 6 cloves garlic - 1 1/4 cups white distilled vinegar - 2 tsp cumin - 2 tsp salt - 12 oz tomato paste (optional) Instructions: - In a large heavy-bottomed stockpot, combine the prepared tomatoes, peppers, hot peppers, tomatillos, cilantro, garlic, vinegar, cumin, and salt. Stir and bring to a boil. Reduce to a simmer and stir occasionally to ensure no sticking on the bottom of the pot. Continue to cook 25-40 minutes until the salsa is reduced slightly and thick. - To thicken, stir in up to 12 ounces of tomato paste and cook an additional 5 minutes. - Remove from heat and pour into prepared sterilized pint jars, leaving 1/2 inch headspace. - Wipe the rims of the jars and fit with a lid and ring. - Place in prepared water bath and process for 20 minutes, adjusting for altitude. - When finished, remove from the water bath and cool on a rack for at least 12 hours. - Store in a cool dark place for 1 to 2 years. Makes approximately 12 pints