4 medium tomatoes, peeled and choped (2 lbs)
1 medium onion, finely chopped
1/2 sweet green pepper, chopped
1-4 jalapeño peppers, halved, seeded and chopped
3 cloves garlic, minced
1/2 c tomato sauce
1/2 c red-wine vinegar
1/2 cup (125 mL) chopped fresh parsley
1/2 cup chopped fresh basil
2 t granulated sugar
1/2 t pickling salt
1/2 t ground cumin
Combine tomatoes, onion, green pepper, jalapeno peppers, garlic, tomato sauce, vinegar, parsley, sugar, salt and cumin in a medium stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat and boil gently, uncovered for 25 minutes or until desired consistency, stirring frequently.
Remove hot jars from canner and ladle salsa into jars to within 1/2" headspace. Process for 20 minutes for half-pint and pint jars.
Time: 75 minutes Makes 2.5 c
This is a great recipe for leftover garden produce. You can control how spicy the salsa is through the amount of jalapenos. This recipe came from Ellie Topp and Magaret Howard's Small Batch Preserving.