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Title:Amy's HOMEMADE SALSA
Duration:24:18
Viewed:4,777
Published:12-08-2022
Source:Youtube

AMY'S HOMEMADE SALSA 50 Tomatoes (cored, blanched, peeled, and food processed) Cut the cores out, blanch in boiling water 1 minute, peel skins and pulse in food processor in batches until chunky. 1 generous cup chopped Yellow or White Onion (I've also used red onion) 1 cup minced Garlic 1 generous teaspoon Cumin 1 generous teaspoon Smoked Paprika 1 tablespoon Salt 1 teaspoon Fresh Ground Pepper or to taste Place the processed tomatoes into a large stock pot and add the above ingredients. Bring to a low boil for 30 minutes to condense the flavors. Turn off the heat and add: 1 bunch fresh chopped Cilantro 1/8 cup dried Cilantro (tastes different from fresh) 1 cup chopped Yellow or white Onion 1 bunch chopped Green Onion 2 large finely chopped Jalapenos (remove the seeds and veins for less heat) Stir together and ladle into hot, clean jars. Top with a new lid and twist top to just tight with your fingers. If your salsa, jars and lids a really hot that is enough to seal your lids. If not place them in just boiled water in a pot with 1 to 2 inches water on top and allow them to water bathe until cooled. If some do not seal, place in the refrigerator and eat within a week. Refrigerate after opening. Sealed jars will be good on the shelf for at least 8 months to a year.

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