Canned Salsa Recipe

Ingredients

• 8 cups tomatoes, peeled and chopped
• 2 cups onions, chopped
• 1 cup jalapeño peppers, seeded and chopped
• 1/2 cup green bell peppers, chopped
• 4 cloves garlic, minced
• 1/2 cup white vinegar
• 1/4 cup lime juice
• 2 tablespoons salt
• 1 tablespoon sugar
• 1 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Prepare a water bath canner and sterilize 6 pint jars
2. In a large pot, combine tomatoes, onions, jalapeños, bell peppers, and garlic
3. Add vinegar, lime juice, salt, sugar, cumin, and black pepper
4. Bring to a boil over medium-high heat
5. Reduce heat and simmer for 15 minutes, stirring occasionally
6. Add cilantro and cook for 5 more minutes
7. Ladle hot salsa into sterilized jars, leaving 1/2 inch headspace
8. Remove air bubbles and wipe jar rims
9. Place lids and rings on jars, tightening finger-tight
10. Process in water bath canner for 15 minutes
11. Remove jars and let cool completely before storing