Ingredients
Equipment
Method
- Start by peeling and quartering the tomatoes (16 cups). Chop the onions (6 cups) and jalapeños (2 cups), along with red chili peppers (2 cups) if you're making the hot version.
- In your blender, combine the prepared tomatoes, onions, jalapeños, and red chili peppers with white vinegar (2.5 cups), sugar (1 cup), pickling salt (0.5 cup), garlic powder (1 tablespoon), chili powder (2 teaspoons), black pepper (2 teaspoons), cumin seeds (2 tablespoons), and tomato paste (2 cans). Blend until you reach your desired consistency.
- Pour the blended mixture into a large pot and bring to a gentle boil. Reduce heat and simmer uncovered for exactly 2 hours, stirring occasionally to prevent sticking.
- While the salsa cooks, sterilize your canning jars and lids according to proper canning procedures, keeping them hot until ready to use.
- When the salsa has finished cooking and reached the proper consistency, ladle it into the hot sterilized jars, leaving appropriate headspace. Evenly distribute chopped cilantro (0.5 bunch) on top of each jar and add lime juice (1 tablespoon per jar). Wipe jar rims clean, apply lids and rings finger-tight.
- Process the jars in a boiling water bath for 15 minutes, adjusting for altitude if necessary. After processing, remove jars and allow them to cool completely on a towel-lined counter.
Nutrition
Notes
The key to perfect salsa consistency is the 2-hour simmer. Taste and adjust seasonings during the last 30 minutes of cooking. Always use fresh lime juice for the best flavor.
