A lovely summer treat are these strawberry lemonade cupcakes.
| Prep Time: | 30 mins |
| Cook Time: | 2 hrs |
| Total Time: | 2 hrs 30 mins |
| Servings: | 24 |
| Yield: | 3 pints |
Ingredients
- 1 (28 ounce) can whole tomatoes, chopped and liquid reserved
- 1 (6 ounce) can tomato paste
- ½ onion, chopped
- 1 green bell pepper, chopped
- 6 cloves garlic, minced
- ¾ cup finely chopped jalapeno peppers
- 2 tablespoons white sugar
- 1 teaspoon chili powder
- 1 cup red wine vinegar
- 1 tablespoon salt
- 1 tablespoon ground cumin
Instructions
- Combine the tomatoes, tomato paste, onion, green pepper, garlic, jalapenos, sugar, chili powder, vinegar, salt, and cumin in a large saucepan. Bring mixture to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the salsa is thickened and is noticeably darker in color, at least two hours. Cool and store it in the refrigerator for up to two weeks or in the freezer for three months.
- To can the salsa: Sterilize three (one pint) jars and lids in boiling water for at least 5 minutes. Pack the salsa into the hot, sterilized jars, filling the jars to within 1/4 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. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. 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 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Refrigerate after opening.
Reviews
I’ve been making salsa based on this recipe for a few years now and it was a HUGE help learning how to cook salsa for canning.
Excellent recipe. Better than store bought. I just sat it to simmer in a hot slow cooker for a couple hours to reduce down. So tasty!
I wanted to find a cooked salsa I didn’t have to can where I could control the sugar and salt and this is it! I have made it 3 times, the first time I made it by the recipe but I reduced the sugar and salt by half. I also took out the seeds and membranes of the jalapenos. The cumin was too much and not hot enough for me. Next time I reduce the cumin to 2 tsp and left the seeds and membranes in the jalapenos and it was perfect! Right now have it simmering but added some chopped peaches and cut all the sugar out. Great recipe, thanks Kim!
Left out the tomato paste, sugar and salt, and used only 1/2 of the vinegar based on another reviewer’s comment, and only 1/2 of one jalapeño (3/4 cup sounds like fire ) — didn’t want it too hot.
I used fresh roma tomatoes and it turned out fabulously. I may cut the vinegar down the next time though.
This recipe is Fantastic!!!! Made this for Memorial Day picnic, everyone was impressed. Got ate up real quick. Passed the recipe to everyone there. Only change I made was to Blend in the Blender,to make it less chunky. I am making a double batch, right now. Cannot give a more higher rating then 10.