• 8 cups chopped tomatoes
  • 2 cups chopped yellow onion
  • 1 cup chopped red bell pepper
  • 1-3/4 cups cider vinegar
  • 1/3 cup sugar
  • 3-4 jalapeno peppers, minced
  • 5 garlic cloves, minced
  • 2 tbsps bottled lime juice
  • 1 tbsp sea salt
  • 2 tbsps taco seasoning (see Fiesta Taco Seasoning Mix recipe)
  • 2 tsp. smoked paprika
  • 1 tbsp. cumin
  • 1 cup chopped fresh cilantro

If you have never canned before, I highly suggest visiting the internet site National Center for Home Food Preservation for detailed instructions on using boiling water canners.  To can the salsa, you will use  a water bath process.  It is very important that you pay close attention to the sterilization of your jars and lids and follow EACH step of your directions.

Directions:

  1. Prepare your jars and lids according to your directions.
  2. Combine tomatoes, onion, chopped red pepper, vinegar, sugar, jalapenos, garlic, lime juice, sea salt, fiesta taco seasoning mix, smoked paprika, and cumin in a large pot.
  3. Bring to a boil, then reduce the heat and simmer for 10 minutes or util the salsa no longer looks watery.
  4. Stir in the chopped cilantro.
  5. Taste and add additional jalapeno, lime juice or any of your spices, if necessary.
  6. Ladle the hot salsa into the prepared jars, leaving 1/2 inch of headspace.
  7. Wipe the rims with a warm cloth.
  8. Apply the lids and rings, and process in a boiling water bath for 15 minutes.
  9. When the processing time is up, remove the canning pot from the heat and remove the lid.
  10. Let the jars sit in the pot for an additional 5 minutes.
  11. Remove from water bath and let sit on the counter to cool.

Note:  You can put all of the vegetables into a food processor and pulse to desired consistency if you wish.

Chopping by hand will give you a chunkier consistency.