7 cups (1,750 mL) prepared tomatoes, 7-8 medium-large, about 6 pounds/3.3 kilograms (use Romas for a thicker sauce)
9 jalapeno peppers
2 cups (500 mL) coarsely chopped onions
1 cup (250 mL) coarsely chopped green bell peppers
3 cloves garlic, finely chopped
1 small can (156 mL) tomato paste
3/4 cup (175 mL) white vinegar
1/2 cup (125 mL) chopped fresh cilantro, packed loosely
1/2 teaspoon (2 mL) ground cumin
Farmers Market Salsa
It makes five, 2-cup (500-mL) jars of salsa. (I use 10 of the 250-ml jars)
For hotter salsa, add 1 teaspoon (5 mL) ground cayenne powder to the ingredient mixture before cooking.
Blanch, peel and coarsely chop tomatoes. Measure 7 cups (1,750 mL) tomatoes. Wearing rubber gloves, remove seeds and finely chop jalapeno peppers.
In a large stainless steel saucepan, combine tomatoes, jalapeno peppers, onions, green peppers, garlic, tomato paste, vinegar, cilantro and cumin. Bring to a boil and boil gently, about 30 minutes or until salsa reaches desired consistency.
Place 5 clean, 500-mL mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180 F/82 C). Set screw bands aside; heat SNAP LID® sealing discs in hot water, not boiling (180 F/82 C). Keep jars and sealing discs hot until ready to use.
Ladle salsa into a hot jar to within 1/2 inch (1 centimetre) of top rim (headspace). Using non-metallic utensil, remove air bubbles and adjust headspace, if required, by adding more salsa. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining salsa.
When canner is filled, ensure that all jars are covered by at least one inch (2.5 centimetres) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1,000 feet (305 metres), process/boil filled jars for 20 minutes.
When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; do not retighten screw bands.
After cooling, check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.