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Jalapeno Salsa
3 cups chopped, peeled, cored tomatoes
3 cups chopped jalapeno peppers
1 cup chopped onion
6 cloves garlic, minced
2 tablespoons minced cilantro
2 teaspoons oregano
1 1/2 teaspoons salt
1/2 teaspoon cumin
1 cup cider vinegar
Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars, leaving ‘1/4-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.
Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.