Annie's Original Salsa
I spent 5 years working on this recipe. Everyone loves it, and it's one of the few recipes that is actually mine, not inherited from someone else! It's been so popular that a friend canned 4 ounce jars and gave them as wedding favors. My oldest daughter asked me to do the same thing, and so we gifted wedding guests with 300 small jars of salsa at her autumn-themed wedding. —Angela Barnes, Big Rapids, Michigan
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 7
- 2 teaspoons ground cumin
- 1/3 cup sugar
- 2 teaspoons pepper
- 6 garlic cloves minced
- 2 cups tomato sauce
- 1/2 cup chopped fresh cilantro
- 2 cups chopped onions
- 1 cup chopped green pepper
- 2/3 cup white vinegar
- 2 tablespoons canning salt
- 2 cups tomato paste
- 3 to 5 chopped jalapeno peppers seeded
- 8 cups chopped peeled tomatoes drained (about 5 pounds medium tomatoes)
- Carbohydrate 46.1814275646724 g
- Cholesterol 0 mg
- Fat 1.50080898979218 g
- Fiber 11.759247976484 g
- Protein 10.7205271155036 g
- Saturated Fat 0.238945380324294 g
- Serving Size 1 1 pints. (664g)
- Sodium 6782.19358090762 mg
- Sugar 34.4221795881884 g
- Trans Fat 0.434921960680456 g
- Calories 209 calories
In a stockpot, combine the first 12 ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, vegetables are tender, about 20 min., Ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
