Kim's Salsa You Have To Try

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Kim's Salsa

"This recipe is a favourite of all my friends. Whenever they arrive over, they need to go away with a jar. Therefore, when I make it I can 14 GALLONS whenever. I parent, if I'm gonna spend all day making it, I might as well handiest do it once a 12 months! I want to serve this salsa with tortillas or use it in cooking. It's awesome in scrambled eggs and chili."

Ingredients :

1 (28 ounce) can entire tomatoes, chopped and liquid reserved
1 (6 ounce) can tomato paste
1/2 onion, chopped
1 green bell pepper, chopped
6 cloves garlic, minced
three/four cup finely chopped jalapeno peppers
2 tablespoons white sugar
1 teaspoon chili powder
1 cup crimson wine vinegar
1 tablespoon salt
1 tablespoon ground cumin

Instructions :

Prep : 30M	Cook : 24M	Ready in : 2H30M

Combine the tomatoes, tomato paste, onion, inexperienced pepper, garlic, jalapenos, sugar, chili powder, vinegar, salt, and cumin in a large saucepan. Bring mixture to a boil over excessive warmness, then reduce the warmth to medium-low, cover, and simmer till the salsa is thickened and is exceptionally darker in color, as a minimum two hours. Cool and keep it within the fridge for up to 2 weeks or within the freezer for 3 months.

Notes :

To can the salsa: Sterilize three (one pint) jars and lids in boiling water for at the least five minutes. Pack the salsa into the new, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a skinny spatula across the insides of the jars once they have been crammed to cast off any air bubbles. Wipe the rims of the jars with a wet paper towel to eliminate any meals residue. Top with lids, and screw on earrings.
Place a rack in the bottom of a large stockpot and fill midway with water. Bring to a boil over excessive warmness, then carefully lower the jars into the pot the usage of a holder. Leave a 2 inch area between the jars. Pour in more boiling water if vital till the water stage is at least 1 inch above the tops of the jars. Bring the water to a full boil, cowl the pot, and manner for 10 mins.
Remove the jars from the stockpot and vicinity onto a cloth-included or wood surface, numerous inches aside, till cool. Once cool, press the pinnacle of every lid with a finger, making sure that the seal is tight (lid does not circulate up or down at all). Store in a cool, dark vicinity. Refrigerate after beginning.

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