Preserving method: Water bath canning
Makes about 6 (16 oz) pint jars or 12 (8 oz) half-pint jars
Traditional salsa 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.
You will need
- 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
- 3 cloves garlic, finely chopped
- 2 Tbsp finely chopped cilantro
- 1 Tbsp salt
- 1 tsp hot pepper sauce, optional
- 5 cups chopped cored peeled tomatoes (about 13 medium)
- 2-1/2 cups chopped seeded green bell peppers (about 2 large)
- 2-1/2 cups chopped onions (about 3 to 4 medium)
- 1-1/4 cups chopped seeded chili peppers, such as hot banana, Hungarian wax, serrano or jalapeño (about 7 medium)
- 3/4 cup cider vinegar
- 1 to 2 cloves garlic, finely chopped
- 1 Tbsp finely chopped cilantro
- 1-1/2 tsp salt
- 1/2 tsp hot pepper sauce, optional
- 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
- 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.
- 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 15 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.