(1 votes, average: 5.00 out of 5)
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Make this as hot or mild as you want! You can leave out the crushed red pepper and hot pepper sauce and use only mild peppers if you prefer. Or use all hot. This recipe is adapted with some modifications from the Ball Blue Book of Preserving.
Difficulty: Easy
Servings: numerous--varies
Prep Time: 2 hours Cook Time: 15 minutesIngredients
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
Directions
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
justquilting says:
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