Servings: numerous--variesPrep Time: 2 hours Cook Time: 15 minutes
10 cups chopped, seeded, peeled, cored tomatoes (about 6 pounds)
7 1/2 cups chopped mixed peppers, mild and hot to taste (about 3 pounds)
5 cups chopped onions (about 1 1/2 pounds)
3 tablespoons minced garlic
3 tablespoons minced fresh cilantro
3 teaspoons salt
1 1/4 cups cider vinegar
2 tablespoons hot pepper sauce
1 tablespoon crushed red peppers
2 tablespoons lime juice
Combine all ingredients in a large pot. Bring to a boil; reduce heat and simmer 10 minutes. Ladle hot salsa into jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 15 minutes in a hot water bath.
Categories: Boiling Water Bath, BWB Salsas, Canning, Preserving
Submitted by: suzanne-mcminn on June 6, 2010
This is my husbands new favorite salsa. He said it had, “nice depth of flavor.” That is quite the complement from Mr. Picky. Thanks for sharing this; now I have to stock up on supplies to pack the pantry with them.
On December 14, 2012 at 2:17 pm