Great jalapeno flavor that isn’t too spicy! The original recipe came from the YouTube channel Apron Strings and I have adapted it for my family. This makes a big batch for pressure canning and it’s awesome!
Yields 12 pints
1 Gal can diced tomatoes
30 Jalepenos, chopped (remove seeds and veins from 27, leave them in 3)
2 White onions, chopped
1 Head garlic, chopped
3 Tbsp canning , sea or kosher salt
2 Tbsp granulated sugar
3/4 Cup apple cider vinegar
1/2 Cup fresh lime juice
2 Tbsp Mexican oregano
3 Tsp ground cumin
2 Cups tomato juice
Prepare jars and pressure canner.
In a food processor chop jalapenos, onion and garlic together.
In a large pot, stir all ingredients together, bring to a boil and simmer 10 minutes.
Fill hot jars to 1 inch headspace, remove air bubbles, wipe rims and put on lids and rings.
Process pints and half pints 35 minutes.
Enjoy!
~J~
I’m looking so forward to trying this recipe! I had tried making the Spicy Salsa from the Ball book and we were pretty disappointed. Although I added Mexican oregano (love that stuff), I’m a relatively new canner and wasn’t comfortable with too many changes! We’re in the San Diego area and prefer the Baja style flavor combinations. You really had my attention when you mentioned changing up some flavors to more reflect the Arizona taste. Looking so forward to hearing your thoughts after it has a chance to “cure” in the jars! Thanks so much for all of the great recipes and ideas!