Zesty Salsa For Canning - cooking recipe

Ingredients
    10 cups roughly chopped tomatoes
    5 cups chopped and seeded bell peppers
    5 cups chopped onions
    2 1/2 cups hot peppers, chopped, seeded
    1 1/4 cups cider vinegar
    3 garlic cloves, minced
    2 tablespoons cilantro, minced
    3 teaspoons salt
    1 (6 ounce) can tomato paste
Preparation
    Combine all ingredients except tomato paste in large sauce pot.
    Simmer until desired thickness.
    Stir in tomato paste.
    Ladle hot salsa into hot jars leaving 1/4 inch head-space.
    Process 15 minutes in a hot water bath.
    Note: use more hot peppers for a very hot salsa or less for mild.
    It depends on how hot your peppers are and how hot you like your salsa.
    I never get close to 2 1/2 cups for our mild salsa.

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