- 12 cups cored and chopped plum tomatoes
- 3 cups chopped onions
- 3 cups seeded and chopped Anaheim, Colorado or poblano chile peppers
- 1-3/4 cups seeded and chopped jalapeno chile peppers (about 40)
- 1/2 cup white wine vinegar
- 1/2 cup strained fresh lime juice
- 2 tablespoons kosher salt or pickling salt
- In an 8 quart stainless steel pan, combine all of the ingredients. Over medium-low heat, bring the mixture to a simmer and simmer gently for 10 minutes, stirring frequently to prevent sticking.
- Ladle the salsa into hot jars, leaving ½ inch headspace. Using a plastic knife, remove any trapped air bubbles. If necessary, add more salsa to maintain ½ inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process both half-pint and pint jars in a 212°F (100°C) water bath canner for 15 minutes.
When preparing your salsa fresh our of the garden here are a couple of tips before you get started! Be sure to use plum tomatoes, such as Romas. Salad-type tomatoes contain too much juice and will make a very thin and watery salsa.
And to protect your skin from burns while chopping chile peppers. Please use rubber gloves.
— Recipe from the Blue Ribbon Preserves book