Description
Serve this salsa with chips or use as an enchilada sauce.
this recipe is for pressure canning but you may also freeze it in ziplock bags.
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Directions
In a large nonreactive stockpot,, mix all ingredients.
Bring to a full, rolling boil that cannot be stirred down and boil hard for 10 minutes.
Using standard, safe canning practices (clean, hot jars, one-use lids and rings) pour into pint jars.
Pressure can at 10 pounds of pressure for 30 minutes.
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Ingredients
 8 cups tomatoes, peeled, chopped and drained
2 1/2 cups chopped onion
1 1/2 cups roasted, peeled, seeded poblano peppers
3-5 jalapeņos, chopped (depending on personal preference)
6 T. minced garlic
2 tsp. cracked black pepper
2 tsp. cumin
2 T. canning salt
1/3 cup brown sugar
1/3 cup cider vinegar
16 oz. can tomato sauce
16 oz. can tomato paste
1/4 cup fresh cilantro, chopped
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