Salsa version 2

 I tried a new recipe this year, based on Mel's Kitchen Cafe. I adjusted a bit from my original recipe and this one, and it is a good blend. 

10 cups peeled, chopped/blended tomatoes

2-3 cups chopped onions

1 3/4 cup chopped green peppers, no seeds

8 jalapeños seeds in

6 Big Jim/Green Chile Peppers, no seeds

5 cloves garlic, chopped/finely minced

1/2 cup fresh cilantro

1 tsp cumin

2 1/2 tsp black pepper

2 1/2 TB pickling salt or canning salt

1/4 - 1/3 cup sugar, depending on sweetness of tomatoes

16 oz tomato sauce

3/4 cup apple cider vinegar

1/2 cup bottled lime juice (not fresh)

*Note, you can use all apple cider vinegar and no lime juice if you want, just make sure you have 1 1/4 cup total of vinegar/lime combination)

Notes: 

I like to wash the tomatoes, cut them in half the long way, arrange on a baking sheet and broil for a few minutes to crack/pop the skin. Let sit to cool and slide the peels off the tomatoes. Then place in large strainer to drain excess liquid off, then blend in blender to desired smoothness then measure out the 10 cups needed once it's at your desired consistency.

For the peppers/onions/cilantro, I use my blender and just throw it all in the blender and blend it up to desired size/thickness. I like less chunks personally. 

Instructions:

Combine all ingredients in a large pot. Bring to a boil, then reduce heat and simmer for 10-30 minutes, stirring often. 

Sterilize clean pint size canning jars, and fill the jars with salsa. Seal with a lid and ring and place in water bath canner. 

Process for 25 min (timer starts once the steam is very steady coming out of the little holes). 

Note: adjust time based on your elevation: if you live between 0-3000 ft subtract 5 min from the time. If you are over 6000 ft add 5 extra minutes.

Remove jars from steamer, and let cool. Check the lids to make sure they sealed before storing. 

*See Mel's post for more pictures and details

https://www.melskitchencafe.com/best-homemade-salsa/