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Picante Salsa

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Servings: 5 500 ml jars
Ingredients Method

Ingredients
  

  • 4 ½ lbs ripe tomatoes scalded, peeled and chopped
  • 1 large spanish onion or 2 med yellow onions
  • 1 medium red pepper chopped
  • 1 green pepper chopped
  • 3 -6 jalepeno peppers chopped (for extra heat include seeds)
  • 5 ½ oz tomato paste
  • ¾ cup lemon juice I use bottled so I know the ph is consistent
  • 2 Tbsp brown sugar
  • 1 Tbsp coarse pickling salt
  • 2 tsp paprika
  • 2 cloves minced garlic
  • Optional:fresh cilantro

Method
 

  1. Combine all ingredients in a large pot. Bring to a boil, uncovered, over medium heat, stirring frequently. Simmer on medium heat for 60 minutes, stirring frequently, until desired consistency. Close to the end of cooking, taste to see if it is hot enough, if not you can add more jalapenos.
  2. Pour into hot, sterilized jars, leaving ¼ inch headspace. Process in a hot water bath for 15 minutes. Take the lid off and let set for 5 minutes before removing jars. Let jars sit 24 hours before storing.