Tried my hand at salsa this weekend. I actually surprised myself. I could really get into this canning thing.
6-7 Cups chopped tomatoes (peeled and seeds removed) mixed roma and beef eater.
2 Cups chopped yellow onion (1 large)
3/4 Cup chopped green pepper (1 large)
1/2 Cup chopped tomatillo (seeds removed)
1/2 Cup chopped cilantro
1 chopped selerno pepper (seeds removed)
2 chopped jalepeno pepper (seeds removed)
1/2 Cup red wine vinegar
1/2 Cup white vinegar
3 large garlic cloves (minced)
1 teaspoon sea salt
1 teaspoon cane sugar
1/2 teaspoon cumin
Pour mixture over chopped veggies, bring to boil and simmer off liquid for about 10 minutes.
process 22 minutes
yield; 4 pints
I think using roma tomatoes removed the need for a tomato paste in the recipe.
I'm just barely over the 1000' altitude adjustment so I added a couple of minutes to the standard 20 minute processing time.