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Salsas & Chutneys
Zesty Salsa
Salsas & Chutneys
Zesty Salsa
Traditional salsa recipe with a zesty kick! Use whatever type of chili peppers your family prefers - and add hot pepper sauce if your tastes are even more daring.
Makes:
about 6 pint jars (16 oz) or 12 half-pint jars (8 oz)
Prep:
25 Minutes
Processing Time:
15 Minutes
INGREDIENTS
10 cups chopped cored peeled tomatoes (about 25 medium)
5 cups chopped seeded green bell peppers (about 4 large)
5 cups chopped onions (about 6 to 8 medium)
2-1/2 cups chopped seeded chili peppers, such as hot banana, Hungarian wax, serrano or jalapeño (about 13 medium)
1-1/4 cups cider vinegar (at least 5% acidity)
3 cloves garlic, finely chopped
2 Tbsp finely chopped cilantro
1 Tbsp salt
1 tsp hot pepper sauce, optional
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 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.
DID YOU KNOW?
To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.
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 both pint jars and half pint jars for 15 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.