Ingredients
Scale
- 5–6 lbs. Heirloom tomatoes, chopped and with the seeds & pulp removed
- ¾ lb. Green bell pepper, diced
- ¾ lb. Onion, diced
- 6 cloves Garlic, minced
- 3 Jalapeno peppers, diced
- 1 cup Fresh Parsley, chopped
- 1 cup Tomato Sauce (This one is seriously the best)
- 1 cup Red Wine Vinegar
- 1 Tablespoon sugar
- 1 teaspoon Salt
- 1 teaspoon cumin
Instructions
- Prepare all of the vegetables according to the ingredients list, tossing them into a large stock pot when you’re done.
- Add the tomato sauce, red wine vinegar, salt, cumin, and sugar and stir them in.
- Bring the salsa to a boil over high heat. Reduce the heat then gently boil them, uncovered, for at least 15 minutes or until they reach the desired consistency. Be sure to stir them frequently.
- Ladle the salsa into pint-sized jars leaving ½” headspace. Wipe the rims and top with rings and lids.
- Process in a water bath canner for 20 minutes.