This recipe created a cooked watery salsa but had a good flavor. The recipe is on page 24 of the recipe in this publication by the USDA National Institute of Food & Agriculture.
- 4 cups peeled, cored, chopped tomatoes from the garden. [Almost 2 cups of juice that drained off were saved for something else.]
- 10 small (3″) to medium (6″) sweet banana peppers from the garden, chopped
- 1/2 cup seeded, chopped fresh jalapeño peppers from the garden
- 2 cups chopped onion
- 6 large cloves garlic, finely chopped
- 2 cups vinegar (5%)
- 1 tsp ground cumin
- 1 tbsp oregano leaves
- 1 cup fresh cilantro
- 1-1/2 tsp salt
- Yielded: About 3.5 pints
- Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins and remove cores.
- Combine all ingredients in a large pot and bring to a boil, stirring frequently. Reduce heat and simmer 20 minutes, stirring occasionally.
- Fill hot salsa into hot pint jars, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Adjust lids and process.
- Process in a boiling-water canner 15 minutes for pints.
- The recipe creates a thin chunky sauce and not a salsa.
- The flavor was good with the fresh tomatoes.
Try this one next time – https://blondebitchinwesttexaskitchen.com/2016/10/02/easy-no-peel-salsa-for-canning/