SPICY CHUNKY SALSA

Spicy Chunky Salsa image

Vinegar adds a refreshing tang to this sweet tomato salsa. It's wonderful as is, but for more heat, leave in some hot pepper seeds. -Donna Goutermont, Sequim, Washington

Provided by Taste of Home

Time 1h45m

Yield 8 pints.

Number Of Ingredients 16

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Ingredients

6 pounds tomatoes
3 large green peppers, chopped
3 large onions, chopped
2 cups white vinegar
1 large sweet red pepper, chopped
1 can (12 ounces) tomato paste
4 jalapeno peppers, seeded and chopped
2 serrano peppers, seeded and chopped
1/2 cup sugar
1/2 cup minced fresh cilantro
1/2 cup bottled lemon juice
3 garlic cloves, minced
4 teaspoons ground cumin
1 tablespoon salt
2 teaspoons dried oregano
1 teaspoon hot pepper sauce

Steps:

In a Dutch oven, bring 2 quarts water to a boil. Using a slotted spoon, place tomatoes, a few at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge into ice water. Drain and pat dry. Peel and finely chop tomatoes to measure 9 cups; place in a stockpot., Stir in remaining ingredients. Add water to cover; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, about 30 minutes., Ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 25 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 117mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges