Place all the ingredients into a food processor and pulse in short bursts until all the ingredients are coming together into a chunky tomato salsa. Stop pulsing when it reaches your desired …
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Sterilize canning jars. Put the salsa in the jars and evenly distribute the cilantro on top of the jars. I also put 1 tablespoon of lime juice in each jar. Water bath the jars for 15 minutes. “I received this recipe from a friend and have been making it for years.
This chunky salsa is made with garden fresh tomatoes and just the right blend of chunky with a hint of sweetness. 1 cup (250 ml) coarsely chopped bell pepper. Sterilize the mason jars and canning supplies, and heat the SNAP LID® sealing discs in hot water. Remove the tomato peels, and chop the tomatoes into coarse chunks.
Turn heat up to high on water bath canner, and get water to a hard boil. 13. Using a canning rack or jar lifter, lower jars into boiling water. Keep jars upright so salsa does not get into rim area and cause the seal to fail. 14. If the water is not 1-2 inches above the jar lids, add more boiling water to get it up to the right level.
Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes. Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner.