This recipe preserves some of summer’s most bountiful ingredients
Tomatoes and peppers can enjoyed all year round. This recipe is easy to prepare, making it a perfect introduction to canning if you’ve never tried it before.
Makes: 8 pints
12 cups chopped tomatoes (16–18)
1 cup diced jalapeño peppers
3 cups chopped onions
3 cups chopped green peppers
10 chopped garlic cloves
2 teaspoons cilantro
2 tablespoons oregano
2 teaspoons cumin
2 tablespoons hot sauce
2 tablespoons salt
2 tablespoons black pepper
1 (6-ounce) can tomato paste
- Combine all ingredients and bring to a simmer in a stainless steel saucepan.
- Cook, stirring frequently, for 30 minutes, until salsa thickens slightly.
- To can salsa, process in water bath canner for 20 minutes, following the detailed canning instructions available here.
Looking for healthy recipes? Find inspiration here!
Watch the video - Stuffed Peppers Recipe
Here’s how you can make delicious and healthy stuffed peppers at home.
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