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Fresh vegetable salsa from Bernardin
- 7 cups chopped tomatoes(about 6lbs)
- 2 cups coarsely chopped onions
- 1 cup coarsely chopped green peppers
- 8 jalapeno peppersseeds removed & finely chopped (wear gloves!)
- 3 cloves minced garlic
- 1 can tomato paste
- 3/4 cup white vinegar
- 1/2 cup chopped cilantro
- 1/2 tsp ground cumin
Blanch, peel and coarsely chop tomatoes. Measure 7 cups (1750 ml). Wearing rubber gloves remove seeds and finely chop jalapenos.
Combine tomatoes, onions, green pepper, jalapeno peppers, garlic, tomato paste, vinegar, cilantro and cumin in a large stainless steel saucepan.
Bring to a boil; boil gently stirring occasionally until salsa reaches desired consistency, about 30 mins.
Ladle hot salsa into prepared jars, leaving a 1/2 inch of headspace.
Prepare the lids according to the manufacturer’s recommendations.
Wipe the rims, apply lids and rings process in a water bath canner for 20 mins with 500 ml/pints at altitudes up to 1000 ft