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Homemade Salsa for Canning

Ingredients

  • 3-4 lb. Roma tomatoes
  • 1/2 Tbsp fresh chopped cilantro
  • 4 tsps minced garlic
  • 1/2 tsp dried oregano
  • 3 Tbsp chopped dried onion
  • 3 tsps balsamic vinegar
  • 2/3 cup chopped fresh jalapenos (less or more to taste)
  • 1 1/2 tsp salt
  • 2 Tbsp sugar

Instructions

Core tomatoes. Drop tomatoes in boiling water briefly until skins split or pucker around the cored area. Let cool off till you can handle them. Slip skins off and process in food processor till fairly smooth. Cook in large saucepan till foam rises to top. Scoop off foam and any watery juice laying on the surface. Add all remaining ingredients. Cook for several hours on low heat. Taste occasionally and add more of any ingredient to your taste. I refrigerate my salsa overnight and then put it in the blender to make it smooth like restaurant salsa. Then you can heat it back up and begin the canning process. This make somewhere between 6 and 10 eight ounce jelly jars full.

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