3 C. chopped tomatoes
1 C. chopped jalapenos
3 garlic cloves minced
1 C. chopped onion
2 T. cilantro
2 t. oregano
1 1/2 t. salt
1/2 t. cumin
1 C. cider vinegar
Wash and dry chilies. Place a small slit in each pepper for the steam to escape. Place chilies under the broiler, until they blacken. Remove from oven. Place a damp cloth over the chilies. Let set for 10 minutes. Peel chilies, discard seeds. Chop peppers.
Wash tomatoes and dip in boiling water for 30 seconds. Dip in cold water and peel. Discard cores and chop tomatoes.
Add all ingredients to a large pan. Heat to a boil and simmer for 10 minutes. Taste to adjust seasoning of necessary.
Fill jars leaving 1/2 inch headspace. Adjust lids and process in boiling water for 15 minutes.
Yield: 3 pints
Hi Mary Ellen, thanks for this recipe can’t wait to try it.
Aimee Arenas says
I LOVE THIS RECIPE!!!!! Thanks so much for posting it and sharing it with the rest of us!!
Nick Mc. says
I’m looking to recreate the Jalapeño Salsa from Chick-fil-a which i am in love with on everything lol
Has anyone tried it before? and if so would this recipe be a good substitute to be able to make at home instead of fast food as i consciously try to not go through fast foods.