Using a couple of recipes I found online as a guide, this is the recipe I used:
Zesty Homemade Salsa
8 c. skinned, cored, finely chopped tomatoes
(I don't really like chunky salsa - you can make it chunkier if you want.)
2+ c. finely chopped peppers
(I used green and red. Kid-friendly spice level. :)
1 c. minced onion
(We don't do a lot of onion in this family, so I used a small amount and made it tiny.)
1 T. minced garlic
>1/2 c. apple cider vinegar
1/4 c. lime juice
1/2+ c. chopped fresh clinatro
(Mine was out of the freezer from earlier this season.)
1/2 T. cumin
2 t. oregano
3/4 T. salt
dash of pepper
Combine all ingredients in a pot and bring to a boil. Reduce heat and simmer for 30 minutes.
Put into clean pint jars (makes about 4). Boil in waterbath canner for 20 minutes.
If you need a guide on taking the skin off of tomatoes, there are a few different methods out there.
As I didn't have too many maters to work with, I just put them in boiling water for about a minute,
then placed them in some ice water for another minute. Then the skins peeled right off.
Dicing them is a juicy mess, but the skins coming off shouldn't be a problem. :)
Sadly, one of my 4 precious jars burst in the canning process.
Does anyone know why this happens???
Any help would be appreciated. Thanks!