Ingredients
- 20 cups diced and peeled tomatoes
- 4 medium onions diced
- 2 jalapenos
- 2 aneheim peppers
- 1 pasilla
- 2 red bell peppers
- 2 green bell peppers
- 2 yellow bell peppers
- 10 cloves garlic (10 tbs minced garlic)
- 1/2 cup cider vinegar
- 1/2 cup bottled lime juice
- 1/2 cup sugar
- 4 Tbs canning salt
- 1 tsp pepper
- 1 tsp cumin
- 1 bunch of cilantro
- 2 (12 oz) cans of tomato paste
Instructions
- Cut onions, peppers and tomatoes to desired size.
- I used a food processor for everything but my tomatoes so my ingredients are pretty finely chopped.
- Mix all ingredients together in a large stock pan.
- Heat over stove to a low boil for 10 minutes.
- Meanwhile warm lids on the stove in a small pan of water.
- Ladle hot salsa into warm sterile canning jars.
- Wipe the rims of the jars clean and place the warm lids on them and then secure the ring on the jar.
- Process in boiling water for 15 minutes.
- Place hot jars on a towel and let cool for 24 hours before moving.