This is by far the best salsa I have tasted, thanks to my friend Tanis for the recipe. She has also been kind enough to let us tag along each year when they made this salsa for canning. We do have a stash in the basement from last year and I made this batch just for taking pictures. Salsa in general is pretty easy to make and this recipe involves some cooking time. Still it is simple as we don’t have to monitor anything. We made 25 to 30 batches of this last year and canned them. That explains the stash this year.
So, if I have not mentioned it enough, yes this recipe is suitable for canning.
This is also a perfect way to use up those abundant tomatoes removed from plants due to the onset of freezing conditions in many parts of the country. We normally have salsa with chips of course, but also have it over burritos and enchiladas. Is there any different way you use salsa? I would love to hear it. Now off to the recipe.
4 cups tomatoes blanched and chopped
2 cups green bell pepper chopped
3/4 cup onions chopped
1 cup jalapenos chopped (remove the seeds and the white membrane before chopping)
2 garlic cloves minced
1.5 cups vinegar
1.5 tsp salt
1 tbsp cumin powder
1 tbsp brown sugar
1 tsp cayenne pepper
1. If using Indian chilly powder, reduce to 1/2 tsp.
2. If not canning, store in refrigerator for a month.
Take tomatoes in a pot.
Add bell peppers and onions.
Add jalapenos and garlic.
Add cumin powder.
Add brown sugar.
Add cayenne pepper. (If using regular chilli powder, reduce it by half)
Mix it all together.
Bring to a boil.
Simmer for 30 minutes.
See how it is all coming together.
Strain using a strainer or else we would end up with a watery salsa.
Store in bottles in the refrigerator. Will stay good for a month or longer.