Spicy Tomato and Jalapeno Salsa

This spicy homemade salsa is perfect as a snack with chips or as a topper for your favorite Mexican dish.

Remove the skin from the tomatoes. For an easy tip, click here.

Remove the seeds and dice the tomatoes.

Remove the seeds from the jalapeno peppers and finely chop. (ALWAYS use rubber gloves when working with hot peppers. Without them, the capsaicin can burn your skin.)

Dice the red onion. I use my very favorite onion dicer for the onions.

Remove the seeds and the membranes from the Anaheim chili peppers. Chop the cilantro.

Place the Anaheim chili peppers in the blender with half a cup of water and puree about one minute or until smooth.

Mix all ingredients in large pot. Bring to a boil, reduce heat, simmer until thickened. If you aren’t canning, simmer until the onion is tender.

For canning: ladle hot salsa into hot jars, leaving ¼ inch headspace.

Adjust two-piece caps. Process 15 minutes in boiling-water canner.

7 12-ounce jars or 10.5 cups.

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Very high in dietary fiber Very high in vitamin A Very high in vitamin C Very high in iron Very high in manganese High in calcium High in magnesium High in potassium High in vitamin B6 Low in saturated fat No cholesterol
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This is very spicy. For less heat, leave out some or all of the Anaheim chili peppers.

Hallee

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