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Salsas & Chutneys
Fresh Salsa
Salsas & Chutneys
Fresh Salsa
Tomatoes, peppers, onions, cilantro. When you taste this salsa, you'll claim it as your own recipe!
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 white vinegar (5% acidity)
2 Tbsp bottled lime juice
4 drops hot pepper sauce
2 Tbsp minced cilantro
2 tsp salt
Water Bath Canning
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 a hot jar leaving a ½ 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.
Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars and half pint jars for 20 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. 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.