Jalapeno Salsa
By: Amy Jeanroy
Published: Tuesday, August 9, 2011 - 9:46pm

Ingredients




3 cups jalapeno peppers, chopped
3 cups tomatoes, chopped
1 cup chopped onion
3 cloves garlic, minced
2 Tbsp cilantro, minced
2 tsp oregano
1 1/2 tsp salt
1/2 tsp cumin
3/4 cup white vinegar

Preparation

1 Combine all ingredients in a stock pot. 2 Over medium high heat, bring to a boil 3 Simmer 15 minutes 4 Ladle hot product into jars, leaving 1/2 inch headspace 5 Place lids and band 6 Process in hot water bath for 15 minutes, timing once filled canner starts to boil.

About

This spicy salsa is not for the faint of heart. Enjoy!

Comments:
Wendy Taylor

Am I reading this right?  It takes 1 cup of chopped garlic, and 3 cloves of minced garlic??  Is that possibly 1 cup chopped onion? :-)
Amy Jeanroy

Oh my goodness! Thanks, Wendy. :-)
Wendy Taylor

No, thank YOU!  We planted 3 different varieties this year, and I've been scrambling to keep coming up with creative things to do with them.  We've stuffed them, grilled them, baked them, fried them, pickled them, and they've been added to just about everything I've cooked since they started coming in.  This is exactly the salsa recipe I've been looking for to use up some of our excess.  Quick, easy, and everything right out of the garden!