Ingredients
The following ingredients have 4 Servings
- 3 lbs roughly chopped tomatoes (Optional, roast tomatoes in a 350°F oven for 45 minutes to 1 hour)
- 4 jalapenos, finely chopped (Optional, roast tomatoes in a 350°F oven for 45 minutes to 1 hour)
- 1 bell pepper, any color, chopped
- 4-5 cloves garlic, diced or roasted and smashed
- 3 tbsp chopped fresh parsley
- 1 1/2 tbsp fresh oregano, chopped
- 1 1/2-2 tbsp Salt
- 2-3 tbsp lime juice
- 3 tbsp ground cumin
Instruction
- Wash jars in hot soapy water and rinse thoroughly. Sterilize jars in water bath canner for 10 minutes. Let jars sit in hot water until ready for use.
- Cook down tomatoes for about 1 hour. Add the onion, peppers and spices and continue to cook down for another 30 minutes, or until desired thickness is obtained. Add parsley and oregano and cook for another 10 minutes.
- Ladle hot salsa into hot jars. Process 20 minutes in water bath. Let rest in hot water 5 minutes. Remove from canner. Cool jars on counter for twenty four hours. Test lids. If lids flex up and down, the jar has not sealed and should be stored in the refrigerator. Store jars that have sealed in a cool, dark place for up to one year.
