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Salsa (for canning)

What you need: 

5 28 oz cans diced tomatoes
1 red onion, chopped fine
1 white onion, chopped fine
1 bunch green onions, chopped
1 tablespoon minced garlic
1 bunch cilantro, chopped fine
2-4 jalapenos, chopped fine
1 tablespoon cumin or more
splash of vinegar
salt to taste

What you do: 

Drain 3 of the cans of tomatoes, reserve liquid from 2 cans. Mix together everything except liquid in a very large non-reactive bowl with a wooden spoon. Add in reserved liquid to the consistency you prefer. Let sit overnight to allow flavors to meld. Taste and adjust seasoning. Refrigerate for immediate use or can.
Canned jalapenos can be substituted, one small can will make it spicy but not terribly hot. If using fresh jalapenos, 2 will make a mild salsa.
This can be canned in a hot water bath, processing for 15-20 minutes. In fact, you will have to do some canning unless you're making this for a football team or two.

Preparation Time: 
15 minutes
Cooking Time: 
Servings: 
100
Recipe Category: 

SO HOW'D IT GO?

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