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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: TopChefTod
Servings: 9 pints
10 cups tomatoes, peeled, cored and chopped
1 ½ cup chopped onions
1 green pepper, chopped
2 cloves garlic, crushed or chopped
10 chili peppers (cayenne, jalapeños and tepins), more if you like it hotter
1½ cup white vinegar
1½ tablespoon cumin
2 tablespoons sugar
1 teaspoon salt
6 cups water
2 teaspoons dried oregano
In large canning kettle combine tomatoes, onions, green pepper, garlic, chili peppers, vinegar, cumin, sugar, salt, water and oregano. Bring to boil and simmer 30 minutes, stirring frequently. Cook longer for thicker salsa.
Fill clean, hot pint jars. Leave 2 inch headspace. Process in boiling water bath 25 minutes.