SLOMIXX® Salsa 8-pint batch

Ingredients

• 8 smallmouth pint jars with lids and seals- sterilized
• 10 lbs tomatoes washed
• 1.5 lbs assorted peppers Fresno, Anaheim, serrano, jalapenos, yellow all work well. I usually combine a ½ lb of 3 types depending on how hot I want the salsa. Seeded and chopped separately in processor
• 2 pasilla chilis, seeded and chopped finely in processor
• 2/3 cup cider vinegar (must reach a pH of 3-4)
• 6 oz fresh cilantro chopped set aside
• 1 head garlic
• 3 Tbsp SLOMIXX®
• Tomatillo (optional)

Directions

1. In a food processor, chop tomatoes and drain. Finely chop garlic following the tomatoes.
2. In a large pot, add tomatoes, chilies, garlic, vinegar, and SLOMIXX®. Bring to a simmer, simmer 5-10 minutes.
3. Add cilantro and simmer an additional 1-2 minutes.
4. Fill 8 sterilized pint jars and process (I use a steam conner) for 20 minutes. Test pH which must be below 4.5.
5. Remove from canner let rest till lids are sealed.