Hot Tomato and Jalapeno Salsa
canned hot tomato salsa
When, it’s hot, it’s HOT! This cooked salsa may be frozen, canned or stored in the fridge. It makes a wonderful soup base, turns regular rice into fiesta rice, and will really score points when you use it as your starting point for your entry at the next Chili Cook-Off. Warning: Don’t inhale over the pot until the jalapeno fumes have dissipated! ~ Glyn
Hot Tomato and Jalapeno Salsa
5 lbs fresh tomatoes, coarsely chopped
1 large sweet onion, coarsely chopped
1 sweet red pepper, seeded, cored, and coarsely chopped
1 sweet green pepper, seeded, cored and coarsely chopped
3 cloves garlic, smashed
6 jalapenos, cored and seeded
1 bunch of cilantro
1 tbs ground oregano
1 tbs ground basil
2 tbs ground cumin
1 tsp salt
vinegar (optional for taste, but required for canning)
Pulse vegetables in food processor. Combine in soup pot. Bring to a boil. Add oregano, basil, cumin, and salt. Simmer to reduce to desired consistency. Cool and transfer to prepared canning jars or freezer bags. If you are canning the sauce, add 1 tbs of vinegar to each jar and process as your canner instructions direct. Will also keep refrigerated for about two weeks.
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