My Best Sweet Salsa
Submitted by Josiah Elder, Corn Belt Energy Corporation
Servings 12 pints
Ingredients
- 8 or more cups tomatoes blanched, peeled, cored and chopped
- 4 cups assorted variety of green peppers (Anaheim, Pasilla, Hungarian wax, bell) seeded and chopped
- 2 cups jalapeno peppers chopped
- 1-1/2 cups onion chopped
- 4 cloves garlic minced
- 1 can diced tomatoes drained reserving juice
- 2 small cans tomato paste
- 1-1/2 cups apple cider vinegar
- 6 limes squeeze for juice
- 3 teaspoons ground cumin
- 4 teaspoons salt
- 2 teaspoons ground chipotle pepper seasoning
- 4 tablespoons fresh oregano chopped
- 4 tablespoons fresh cilantro chopped
- 6 tablespoons brown sugar
Instructions
- Chop tomatoes reserving juice for later.
- Add peppers and onions. Hold out 2 cups for later.
- Combine reserved tomato juice from fresh and canned tomatoes and heat to reduce liquid.
- Meanwhile, combine remaining tomato mixture with rest of ingredients. Bring to a boil, stirring frequently.
- Reduce heat once it boils and simmer 20 minutes.
- Add the reserved 2 cups of tomato mixture and 2 additional tablespoons of brown sugar. Add reduced tomato liquid. Simmer 5 minutes.
- Put in clean pint jars, with ΒΌ-inch headspace, seal and process in hot water bath for 30 minutes. Makes 10-14 pints.
Notes
Nutrition information: 17 calories; 0.2g fat; 217mg sodium; 3.8g carbohydrates; 0.6g protein.