Homemade Salsa Recipe:
4 qts tomatoes
6 big onions
4 large bell peppers
6-10 hot yellow peppers
1 to 2 Jalapenos (I use 6 or 7!)
2 1/2 cups white vinegar
1 cup sugar
3 Tablespoons canning salt
1 Tablespoon black pepper
1 bunch of CILANTRO, chopped (Just the leaves)
Cook 4-5 hours, can in boiling water canner. I usually get about 8 pints.
It is totally the CILANTRO that makes this salsa!
I know this is a great fall recipe and is perfect for canning but I just popped open a jar and thought I would share it with you because now is the perfect time to get your Cilantro Seeds and get them planted! According to the My Patriot Supply website the plants are ready to harvest in just 40 days! So there is still plenty of time to get your seeds and get them planted and ready for harvest in time for canning! There are also harvesting and seed saving tips on their website!
If you are going to buy your Cilantro from the store be sure to get CILANTRO and not Parsley! They are near always displayed together in the produce section and they look VERY similar! I would highly suggest getting some seeds now though because last fall I had to go to several stores just to find fresh Cilantro!! You can always harvest the Cilantro multiple times and dehydrate it and store it for fall if your plant is producing to much then you are always sure to have some on hand!