Prep and Cook Time: about 4 hours. Notes: Gayle Stover named her spicy salsa for the range fires that are common near her home in Hazelton, Idaho. To peel the tomatoes, immerse in boiling water until skins crack, about 15 seconds. Lift out with a slotted spoon and let cool, then pull off skins. At altitudes of 1,000 to 6,000 feet, process jars for 20 minutes; above 6,000 feet, process for 25 minutes.
Follow steps 1 through 4 of Canning Instructions, using seven pint-size jars.
Coarsely chop tomatoes; you should have 3 quarts, including juices. Stem, seed, and coarsely chop bell peppers; you should have 1 1/2 quarts. Peel and coarsely chop onions; you should have 1 1/2 quarts. Stem and mince jalapeños; you should have 3/4 cup.
In an 8- to 10-quart pan, combine tomatoes, bell peppers, onions, jalapeños, vinegar, lemon juice, garlic, salt, chile flakes, pepper, and cumin. Measure volume. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium-high and stir often for 1 hour. Reduce heat to medium and stir often until thick and reduced by half, about 1 hour more.
Follow steps 5 through 11 of Canning Instructions, leaving 1/2 inch of headspace in each jar and processing jars for 15 minutes (see notes).
Note: Nutritional analysis is per tablespoon.
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This was my first try at canning salsa. I halved the recipe due to the number of tomatoes I was able to pull from my garden. I did not however adjust my cooking times, and apparently I should have. The salsa ended up very thick, and instead of the 3+ pint size jars I expected, I ended up with 2 plus a little extra. The result though is still pretty tasty, thus the 4 stars. I will probably try this again, adjusting my cooking times a bit.
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