Montana Salsa


6 Cloves Garlic
1 1/2 cups Green peppers
1/2 cup Jalapenos
2 1/2 cups Onions
8 cups Tomatoes
1 12oz Can Tomato paste
2 tsp Black pepper
1/8 cup Canning salt
1/4 cup Sugar
1/3 cup White Wine Vinegar
1 tsp Cumin
1 Bunch Fresh cilantro



If you have a Food Processor this recipe is so quick to make! You can avoid chopping anything by hand. Do not think the vegetables need to be exact! Be flexible. I ran out of enough red tomatoes to make 8 cups so I chopped up a couple green ones and added them. I did not have any green peppers on hand so I never did add those to one of my batches and it was still delicious!

No matter how many onions, garlic and tomatoes you add I would always make sure to add the cilantro and jalapeños. These 2 fresh ingredients are a must to making a yummy salsa.

1. First take your tomatoes, cut out the stems, then cut into quarters. Place into the food processor and chop it up until it's finely chopped and it will look a little soupy. I found 2 full food processor batches was about 8 cups or a little more. Pour it into a large stock pot.

2. Take your onions, garlic and jalapeños and chop those up all together in the food processor, then add to your pot.

3. Add 1 teaspoon of cumin, 2 teaspoons of black pepper, 1/8 cup of canning salt, and 1/3 cup of vinegar. (you can use Apple Cider Vinegar)

4. Mix in 1 (12oz) can of tomato paste. (Use 2 cans if they are the small 7 oz ones.)

5. Mix all ingredients together and boil for 20 mins on low heat once it starts to boil.

Fresh Salsa: If you're just wanting fresh salsa, then after the 20 minutes, let cool, then store in your refrigerator. This does make a huge batch so if you don't want to can any of it you may want to cut the batch in half.

Canned Salsa: If you're canning the salsa then seal in jars and cook in a hot water bath for 20 mins.
1. Make sure your jars have been washed in super hot soapy water and well rinsed.
2. Boil the lids for 5 minutes to soften the rubber rings before using them.
3. Fill your jars to about 1/4" from the top, then take a clean wash cloth and wipe off any salsa that may have dripped on the rim off the jar.
4. Place the lid on the jar and screw on the ring until slightly tightened.
5. Make sure your water bath canner has hot boiling water before starting to fill the jars. You want the salsa to be nice and hot when placed into the jars so it does't cool off the canning water. If your water is not ready turn the pot of salsa as low as it will go and wait to fill the jars until your water is boiling.
6. Boil the jars in your hot water bath for 20 minutes.
7. Remove the jars from the water bath and place them on a dishcloth to cool.
8. Before storing salsa make sure the lid has sealed.
Canned salsa will last a couple years in the jars.

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