A wonderful Salsa using sherry vinegar and a variety of roasted peppers.
| 3 1/2 cups roasted red pepper (28 oz. measurements after prep.), chopped, Jalapeno, Anaheim, Bell, Banana |
| 6 pounds tomatoes (peeled, seeded if desired, chopped) |
| 5 cups onions, diced |
| 4 tsps ancho chili powder or hot smoked paprika |
| 5 cloves garlic (peeled and minced) |
| 2 sprigs rosemary (fresh) |
| 3/4 cup sherry vinegar 5% or higher |
| 1 tablespoon salt |
| 2 tablespoons sugar |
| 1 tblsp smoked paprika |
| 2 teaspoons ground cumin |
| 1/4 cup lemon juice (fresh) |
Yield: 7 Pints
Add all ingredients into a large pot EXCEPT the lemon juice.
Put pot over medium-high heat and bring to a boil, stirring frequently.
Reduce heat to medium.
Let simmer uncovered for about 30 to 45 minutes or until no longer watery. Stir frequently. (Bear in mind salsas are always thicker when they cool.)
Remove sprig of rosemary if using.
Add lemon juice, let mixture simmer for another 2 minutes.
Ladle hot salsa into hot jars.
Leave 2 cm (½ inch) headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process jars for 20 minutes; increase time as needed for your altitude.
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