Ok yet another tweaked canning recipe I can not help it…I start to get the pot boiling and the ole’ head just say…hey wait a minutes what if we added…..Good Lord so far no casualties….
3 1/2 quarts of peeled tomatoes some chopped some crushed
1/4 cup chopped garlic
1/4 cup chopped cilantro
1 cup fresh chopped jalapeno with seeds makes it hotter so if you want mild discard the seeds
2 cups finely chopped white onion ( now use your own taste for onion I like to see the onion in my salsa)
2 tsp cumin
1 tbs of chopped oregano
1 teaspoon smoked paprika (this is a lani additive so optional)
1 tbs kosher salt
1 cup fresh lemon juice (fresh if you have it)
1/2 cup apple cider vinegar
Removing the tomato skins you have to peel them here’s is how to do it.
Have ready a large boiling pot of water and a large glass bowl of ice water with ice
Put the tomatoes, a few (4 to 5)at a time in a large pot of boiling water for 30 – 45 seconds remove them and pop them into a waiting bowl of ice water. The hot to cold makes the skins slide right off of the tomatoes. If you leave the skins in, they become tough and chewy in the sauce,euuuu. Now remove the tomatoes and set them aside till they are all peeled. Now cut the tomatoes in quarters.
This is a reliability easy recipe for you to make ..You need to chop and get all your ingredients ready …then you will add everything to the tomatoes and simmer it for at least three to four hours..Keep it on low and stir it ever 20 minutes or so….I feel the longer the better ….
Ladle into pint jars and water bath the jars for at least 15 minutes per batch.