This is a recipe found all over the internet. Here's my version I make 12 pints every year. ANNIE'S SALSA 8 cups tomatoes, peeled, chopped and drained 2 1/2 cups chopped onion 1 1/2 cups chopped green pepper 3 - 5 chopped jalapenos, or to taste 6 cloves minced garlic 2 tsp cumin 2 tsp pepper 2 Tablespoons canning salt ¼ cup chopped fresh cilantro (may leave out)* 1/3 cup sugar (I use 1/4 cup) 1 cup vinegar (may use lime or lemon juice or any combo of each, must = 1 cup) small can of tomato paste (may leave out ) Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, use ½" headspace, process BWB 15 minutes. Makes 6 pints Note (1)* I add fresh cilantro before serving. I leave it out of the mix. You can't taste the "cooked" cilantro anyway. If it's too cold to overwinter cilantro in your gardening zone. Plant some in a pot and bring it indoors. Note (2)* Use less jalepeno if 5 is to hot for you. Want it hotter? Substitute a couple of serano chilis. Note(3)* You can make a half recipe. I wouldn't double it. It didn't work out well for me. Note(4)* A food processor makes quick work of all the chopping and dicing.
Sounds like a good recipe. I'll use less Jalepeno - I don't like my salsa too hot and I'm not fond of cilantro. Thanks!
Try replacing the cilantro with flat leaf italian parsley. I don`t care for cilantro either so this is what I do. It adds a fresh taste to the salsa.
Cilantro was an acquired taste for me. But I acquired it. I learned to love the stuff. But, I've also used fresh chopped basil in my salsa and I like that too. I've tasted salsa made with parsley and I liked it. That's the way my friends from back East make it.
