Professional Soldiers ®

Farmer friend gave me a bunch of homegrown tomatoes and I made salsa. Turned out pretty good, although a little mild and sweet (a dry year for the tomatoes increased the sugar content). Some recipes call for using cayenne pepper, but I feel it's a mask I don't want in my salsa. This was the first time I canned anything, and I came away with a whole lot richer appreciation for canning. Lots of work but good in the end. Enjoy!

Homemade Canned Salsa

Ingredients:
2 white onions, chopped (fine)
~ 6 pounds fresh tomatoes, cored, peeled and chopped (rough)
3 jalapeno peppers, chopped (fine) (Scoville heat element. Adjust to suit taste.)
3 chipotle adobo peppers, chopped (fine) (Scoville heat element. Adjust to suit taste.)
2 yellow bell peppers, chopped (fine)
3 (6 ounce) cans tomato paste
1 can Ro-Tel (Original) with liquid
½ cup white vinegar
4 cloves garlic, chopped (fine)
2 tablespoons Kosher salt
3 teaspoons ground black pepper
1 ½ teaspoons ground cumin
¼ cup sugar
½ cup cilantro, chopped (rough)
12 pint canning jars with lids and rings
12 tablespoons lemon juice (1 in each jar before adding mixture)

Directions:
1. Combine onion, tomatoes, peppers, tomato paste, white vinegar, garlic, salt, cumin, and sugar in a large pot. Simmer until thick, about 4 hours.
2. Sterilize the jars and lids in boiling water for at least 5 minutes. Add lemon juice. Pack the salsa into the hot, sterilized jars, filling the jars to within ¼ inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Top with a few leaves of cilantro. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings (not too tight).
3. Place a rack in the bottom of a large stockpot filled with water about an inch above height of the jars. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 to 15 minutes. Add boiling water as necessary to maintain depth.
4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. As the jars cool you'll hear a popping sound from the lids as the vacuum effect takes hold. Once cool (overnight), press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Refrigerate after opening.