Jalapeno Salsa

No ratings yet

Jalapeno Salsa

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.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.