Mexican and Super Salsas

I was thinking about the salsas I made and that the recipe was in the canning binder. I realized last night that not everyone has that binder, so I am including the recipes here. In the picture the salsa on the left is the Mexican, and the salsa on the right is the Super. They actually look the same, it just looks different in the picture.

Mexican Salsa—about 5 pints

5 lbs. ripe tomatoes, skinned, cored, chopped
3 c. onions, chopped
1 1/4 c. chili peppers, seeded, chopped
1 c. fresh cilantro, snipped
1 c. apple cider or apple cider flavored vinegar
2 tbsp. garlic, about 6 cloves, minced
1 tbsp. salt

In a 6-quart saucepot, combine all ingredients. Bring to a boil, stirring occasionally. Simmer 30 minutes or to desired thickness, stirring occasionally. Immediately fill hot jars, leaving 1/2" headspace. Remove trapped air bubbles. Add hot lids, tighten rings.

Process: boiling water bath for 15 minutes

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Super Salsa

20 c. tomatoes, peeled, cored
10 c. green bell peppers, seeded, chopped
10 c. onions, chopped
2 c. jalapenos, seeded, diced (use habanero peppers for hotter salsa)
3-6 cloves garlic, minced
4-6 tbsp. cilantro, minced
2 1/2 c. white vinegar

Mix all ingredients in a large stockpot. Bring to a boil, simmer 10 minutes. Ladle salsa into hot jars leaving 1/4" headspace. Add hot lids, tighten rings.

Process: hot water bath
—1/2 pints or pints 15 minutes

[Note: I did my own taste-test and both of these were good--both are kind of sweet. I will be looking for a salsa recipe that isn't so sweet, maybe made without vinegar. I am comparing the taste to Ortega salsa (what I had in the refrigerator)].