Salsa Canned
5lbs tomatoes
1 medium onion chopped
3 jalapeños chopped
3 cloves garlic chopped
1Tbsp Dried Oregano
1Tbsp Cumin
Boil tomatoes, cool, peel and core, chop in chopper. Cut onion into chunks, chop. Cut tips off jalapeños and seed, or not, depending on your heat tolerance. Cut jalapeños in chunks and put in chopper along with garlic, chop to desired size. I use a manual Pampered Chef chopper. If you prefer chunky salsa don’t chop your veggies small. I canned using the water bath method. Fill jars leaving 1/2” from salsa to top of jar, boil for 20 minutes. I boil for 30 because I’m at high altitude. I made a batch using fresh cilantro and used a small handful.
