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Chunky Tomaot Salsa |
2 tomatoes
1 onion
1/4 green pepper
2 jalapeno peppers
1 clove garlic
1 ml ground cumin
60 ml tomato sauce
60 ml red wine vinegar
60 ml chopped fresh parsley
5 ml sugar
1 ml pickling salt
Method:
1. Fill a large pot half full with water and bring to a boil.
2. Put in tomatoes and BLANCH for about 1 minute or until skin softens enough to be separated its contents. Immediately dip tomatoes into cold water.
3. When tomatoes are cool enough to handle, peel of the skin. Chop tomatoes into 1/2 inch cubes.
4. Finley chop onion, gree peppers, jalapeno peppers and garlic.
5. Combine with cubed tomatoes in a large pot with tomato suace, vinegar, parsley, sugar, salt and cumin.
6. Bring to a boil over high heat. Reduce heat and boil gently for 20-25 minutes, stirring constantly.
Prepare the Jars:
1. Wash jars in hot soapy water and rinse well.
2. Sterilize by heating in a 225oF oven for 10 minutes and keeping warm until needed.
3. ***** Any utensils or measuring cups needed for filling jars must also be sterilized *****
Prepare Salsa:
1. Ladle salsa into a clean hot 250 ml jars (lusing tongs) leaving 1/2 inch headspace and tehn get rid of air bubbles. Cover snuggly with metal band and lid.
Prepare Boiling Water Bath:
1. Place a rack at the bottom of a LARGE pot to help the circulationof water durfing the canning process. Use tongs to place jars on racks. Leave room between jars.
2. Add boiled water to the pot and covered.
3. Start timing (for 20) minutes as soon as water returns to a boil. (The water should be 3 cm At All Times)