Jalapeno Salsa

I have made two batches of this salsa this year. I must have bought some really mild jalapenos. You would think that with equal parts of tomatoes and unseeded jalapenos, it would be really hot. But it wasn’t… It was good and flavorful, but not hot. I like it because it doesn’t need many tomatoes, which came in handy this year…

3 cups chopped tomatoes

3 cups chopped jalapenos, seeded or unseeded

1 cup chopped onion

6 cloves minced garlic

2 Tbsp minced cilantro

2 tsp oregano

1 1/2 tsp pickling salt

1/2 tsp cumin

1 cup cider vinegar.

Combine all ingredients in large stock pot. Bring to a boil. Reduce heat and simmer for 10 minutes. Ladle into hot jars, leaving 1/4” headspace. Process 15 minutes in boiling water canner.

Let rest 5 minutes before removing from canner.

Makes about 3 pints.