As this salsa cools and then sets, the heat of the jalapenos will get stronger. Use less jalapenos if you prefer a milder salsa. This salsa will stay fresh in the refrigerator for up to 2 months. Use it on all of your favorite Mexican foods or as a dip with tortilla chips.

Ingredients:

• 3 C tomatoes, peeled and chopped
• 12 fresh jalapeno peppers, seeds removed and chopped fine
• 1 onion, peeled and chopped
• 6 garlic cloves, minced
• 2 Tbsp. fresh cilantro, chopped fine
• 2 tsp. ground oregano
• 1 1/2 tsp. pickling salt
• 1/3 tsp. ground cumin
• 1 C cider vinegar

Directions:

Prepare the canning jars and two part lids according the manufacturer’s instructions, and keep them hot.

Place all of the salsa ingredients into a 5 qt. pot. Place the pot over high heat and bring to a boil, stirring often to blend the ingredients together. Simmer over low heat for 10 minutes. Pour the salsa into the jars, leaving a ¼-inch headspace. Release the air bubbles and add more salsa if necessary to retain the correct head space. Wipe the rims and tighten the seals. Process the salsa in a water bath canner for 15 minutes from the point of boiling. Remove the jars carefully and cool in a draft-free area. Check the seals and promptly refrigerate any jars that did not seal correctly. Makes 3 pints.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 10 minutes
Processing Time: approximately 15 minutes
Total Time: approximately 45 minutes

Nutritional Information: (approximate values per 2 Tbsp. serving)
Calories 6; Fat 0g; Saturated Fat 0g; Carbohydrates 2g; Fiber 0g; Protein 0g; Cholesterol 0mg; Sodium 99mg.