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Print this Recipe    Salsa 21

Fresh Vegetable Salsa

8 Jalapeno peppers
1.75L prepared tomatoes (7 cups)
500mL coarsely chopped onions (2 cups)
250mL coarsely chopped green bell pepper (1 cup)
3 cloves garlic, finely chopped
1 can (156mL) tomato paste
175mL white vinegar (3/4 cup)
125mL loosely packed chopped fresh cilantro (1/2 cup)
2mL ground cumin (1/2 tsp)

Remove seeds and finely chop jalapeno peppers. Blanch, peel and
coarsely chop tomatoes. Measure 1.75L (7 cups).

Combine peppers, tomatoes, onions, green peppers, garlic, tomato
paste, vinegar, cilantro and cumin in a large stainless steel or
enamel saucepan. Bring to a boil and boil gently, about 30 minutes
or until salsa reaches desired consistency.

Fill boiling water canner with water. Place 5 500mL(pint) mason
jars in canner over high heat.

Place snap lids in boiling water; boil 5 minutes to soften sealing
compound.

Ladle salsa into a hot jar to within 1cm(1/2") of top rim. Remove
air bubbles; readjust head space to 1cm(1/2"). Wipe jar rim removing
any stickiness. Center snap lid on jar; apply screw band fingertip
tight. Place jar in canner.

Cover canner; return water to boil; process 20 minutes at altitudes
up to 350m(1000ft). Remove jars. Cool 24 hours. Check jar seals.
Remove screw bands; store separately. Wipe jars, label and store
in a cool dark place.

For hot salsa it suggests adding 5mL(1tsp) of ground cayenne pepper
to the above ingredients before cooking.

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