This salsa is great on it's own or as a base for other tasty salsa by adding peach, mango, more peppers or fresh chopped cilantro. A full batch can be daunting, but it will be worth it to have fresh salsa all winter long. Recipe makes about 6 (16 oz) pints.Ingredients
10 cups chopped cored peeled tomatoes (about 25 medium) *See Tip
5 cups chopped seeded green bell peppers (about 4 large)
5 cups chopped onions (about 7 medium)
2-1/2 jalapeño (about 13 medium)
1-1/4 cups Organic cider vinegar
3 cloves garlic, finely chopped
2 Tbsp finely chopped cilantro
1 Tbsp salt
6 (16 oz) pint or 12 (8 oz) half pint glass preserving jars with lids and bands
PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
COMBINE tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce, if using, in a large stainless steel saucepan. 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 and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
PROCESS both pint and half pint jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Tip: For peeing tomatoes I like to use a blanching method. Boil a pot of water and then add the tomatoes a couple at a time. Boil for about 20 to 30 seconds. Then submerge the tomatoes in an ice bath until cooled. The skin should peel off easily using just your fingers. *Recipe from Ball Canning
- For one 16 oz jar of salsa
- Calories 30
- Total Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 200 mg
- Potassium 62.1 mg
- Total Carbohydrate 3 g
- Dietary Fiber 1 g
- Sugars 2 g
- Protein 1 g