I can not tell you how much I enjoy canning. It has opened my eyes to how much money you can save, quantity and doing the math and just realizing how much you get for sooo little. Its been a fun experience to do with my daughters. The taste is amazing and your not eating all those little extras that the companies put into the food you buy. This recipe all by its self is great for those little mouths that love chips and salsa. If you want something a little hotter or mild, you can add whatever you like to this. This recipe is also on the sweet side, even though there is no sugar added to this. All in all my favorite salsa and will be making many variations of this.
If for whatever reason and your like me and you want to save your seeds from your peppers. So you can grow your own pepper plants next year......Copied from facebook post.......
JUST in case your ever handling Jalapenos read this ~~~> I washed my hands with soap and water, I thought I was alright. I was wrong :(. I went to take a shower and as I'm washing my face that Jalapeno oils or what not were STILL there!!! My face began to tingle then it was on fire. I was coughing and my eyes were burning I got out. Ran and googled quickly I came up with yogurt on my face!?!?!? whatever Ill try it. So I'm sitting here with yogurt on my face the burn and stinging is going away. I smell like a orange cream sickle :/ reapply when needed. I hope this goes away soon :(
So just in case you happen to be in my boat, have some yogurt in your fridge! Plain, flavored I think it all works.
7 pounds of ripe tomatoes peeled if desired
3 cups seeded and chopped fresh Anaheim or poblano chili pepper ( I used Anaheim)
1/3 cup seeded and chopped fresh jalapeno chili peppers ( 3 large )
2 cups chopped onion ( 2 large )
1/2 cup snipped fresh cilantro
1 cup vinegar
1/2 can of 6 ounce tomato paste ( I used the whole can)
5 cloves garlic, minced
1 tsp salt
1 tsp black pepper
Seed , core, and coarsely chop tomatoes ( you should have about 14 cups, I didn't seed or core mine I threw it all in a blender and got it to the consistently that I liked ) Place tomatoes in a large colander. Let drain for 30 minutes.
Place drained tomatoes in a large stainless steel sauce pan. Bringing to boiling, reduce heat. Simmer, uncovered about 1 and 1/4 hours or until thickened, stirring frequently. Add chili peppers, onions, cilantro, vinegar, tomato paste, garlic, salt, and black pepper. Return to boiling. reduce heat. Simmer uncovered for 10 minutes. Remove from heat.
Ladle hot salsa into hot canning jars. Leaving a 1/2 inch headspace. wipe jar rims, adjust lids. Process in a boiling water canner for 15 minutes. Start timer when water comes to boil again. Remove jars cool on racks and make sure they sealed. Enjoy!