Ingredients
The following ingredients have 4 Servings
- 6 large tomatoes (quartered, about 7-8 cups)
- 1/2 bunch cilantro (chopped)
- 2 clove garlic (rough chopped)
- 1 sweet onion (rough chopped)
- 1 red bell pepper (rough chopped)
- 5 jalapeno peppers (seed and veins removed and chopped)
- 1 habanero pepper (a habanero did not get included in my salsa, I substituted a couple more jalapeno)
- 1/2 teaspoons chile powder (I used more and used a mild Chile Ancho)
- Salt and pepper to taste
- 3 Tablespoons olive oil
- 1 lime (juiced)
- 1/2 cup seasoned rice vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon Mexican oregano (dried)
Instruction
- Rough chop all vegetables and using pulse button grind each in a food processor as you go. I like my salsa chunky so just a few whirls did the job.
- Place all vegetables in a large bowl and add seasonings, tossing well to blend.
- Place salsa in canning jars and water bath for 15 minutes.
