Ingredients:
20 C tomatoes (Roma or a paste tomato) - some use a tomato machine/salsa disc to separate membrane/seeds from juice/meat of tomato
4 whole jalapenos
3/4 C white sugar
1/4 C canning salt
4 C chopped onion
5 C chopped peppers (red, yellow, and orange vs green - makes for a more mellow salsa)
2.5 C cider vindegar
2 Tbsp minced garlic
2 Tbsp black pepper
2 Tbsp cumin
1 Tbsp ground coriander
2 Tbsp chili powder
1 tsp powdered alum
12oz tomato paste (prefer Cantadina)
Directions:
Run tomatoes through salsa machine and then bake at 350 deg all day to get the water off of them. Add onions and peppers as you chop them
Add everything but tomato paste
Let cook all day until mixture is bubbling well, then whisk tomato paste in
Pressure cook for 30 minutes at 10# pressure
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