Canning: Authentic Mexican Salsa

Canning: Authentic Mexican Salsa

PrintCanning: Authentic Mexican Salsa Ingredients15 cups pureed tomatoes, about 15 large tomatoes 10 jalapenos, seeded and cut in half lengthwise 3 large bell peppers (I used 2 green and 1 red.) 1 large sweet onion 10 to 15 assorted peppers of your choice (I used 3 Anaheim, 2 poblano, and 5 red chili peppers. For mild, remove all seeds. For medium, keep seeds of 2 jalapenos. For hot, keep seeds of 2 jalapenos and 1 Anaheim pepper.) 1 and 1/2 cup lime juice 2 bunches of cilantro, stems removed 3 tsp salt 1 Tbs garlic powder 1 Tbs chili powder 1 tsp cumin 1 (6 oz can) organic tomato pasteInstructionsIn a Vitamix blender, puree the tomatoes and then pour into large pot over medium heat. Meanwhile, set oven to broil and move rack to highest option. Place jalapenos on baking sheet with skin-side facing up. Broil for 4 to 5 minutes until skins are bubbly and brown. Remove from oven and immediately place jalapenos in zip-lock bag. Allow to sit for 10 minutes. In the blender, add bell peppers, onion, assorted peppers, lime juice, cilantro, salt, garlic powder, chili powder, and cumin. Once jalapenos have sat for 10 minutes, remove from zip-lock bag and pinch the skins off. Discard skins and place jalapenos in blender. Blend on medium speed until contents are blended but slightly chunky. Pour contents in pot with tomatoes. Bring to a boil and add tomato paste, stirring constantly until mixed well. Boil for 30 minutes. Meanwhile, sterilize the jars and lids in boiling water for at least 5 minutes. Pack the salsa into the hot,...

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