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Salsas & Chutneys
Fresh Salsa
Salsas & Chutneys
Fresh Salsa
Makes:
about 4 pint jars (16 oz) or 8 half-pint jars (8 oz)
Prep:
25 minutes
Processing Time:
20 minutes
INGREDIENTS
7 cups diced, seeded, peeled and cored tomatoes (about 5 lb or 15 medium)
6 green onions, chopped
2 jalapeno peppers, diced
4 cloves garlic, minced
1/2 cup vinegar
2 Tbsp bottled lime juice
4 drops hot pepper sauce
2 Tbsp minced cilantro
2 tsp salt
DIRECTIONS
FIRST, LET'S PREP!
Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.
NEXT, TIME TO COOK!
Combine all ingredients in a large saucepan and bring to a boil. Lower heat and simmer for 15 minutes.
NEXT, LET'S CAN IT!
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. Repeat until all jars are filled.
Process both pint and half pint jars for 20 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
DID YOU KNOW?
To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.