Canning: Salsa

aka, Oh my god that is a lot of tomatoes, part deux.  

Spicy tomato Salsa
(About 12 – 8 oz jars)

9 dried chili peppers (New Mexico or Cascabel)
Hot water
12 cups diced tomatoes
3 cups red onions
1 ½ cups tightly packed chopped cilantro
6 Jalapeno peppers seeded and chopped
15 garlic cloves finely chopped
¾ cup red wine vinegar
1 T salt

1. remove seeds from dried chilies and cover with hot water.   Allow to stand for 15 minutes.   Drain off half of the water and puree in a blender.

2. Prepare canner, jars and lids.

3. Combine remaining ingredients in a stock pan and bring to a boil,.   Reduce heat and simmer until thickened, about 10 minutes.

4. Ladle hot salsa in jars, leaving ½ inch head space.  Remove air bubbles and adjust headspace.   Wipe rim and add lids.

5.  Process for 15 minutes

Jalapeno Salsa
(makes 6 – 8oz jars)

3 cups of chopped tomatoes
2 cups seeded, chopped jalapenos (I only used 2 cups)
1 cup of chopped onions
1 cup cider vinegar
6 cloves of garlic, finely chopped
2 tbs finely chopped cilantro
2 tsp salt
½ tsp cumin

1. Prepare canner, jars and lids.

2. Combine remaining ingredients in a stock pan and bring to a boil,.   Reduce heat and simmer until thickened, about 10 minutes.

3. Ladle hot salsa in jars, leaving ½ inch head space.  Remove air bubbles and adjust headspace.   Wipe rim and add lids.

4.  Process for 15 minutes