Making this salsa recipe is easy when your garden is in full swing. Most of the ingredients are vegetable garden staples – tomatoes, peppers, onions, garlic, spice, etc. This recipe allows you to either can or refrigerate your salsa. Once you have this basic salsa recipe down – improvise and try to make it your own. You can even combine the ingredients in a large bowl and use fresh without any cooking.
What you need – Kitchen supplies
Pot large enough to use as a canner
canning seals and rings
towels and dish cloths
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 (about 13 medium)
1-1/4 cups cider vinegar
3 cloves garlic, finely chopped
2 Tbsp finely chopped cilantro
1 Tbsp salt
1 tsp tobasco sauce
Fill a large pot about 1/2 full and place on high heat.
Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
Combine tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and tobasco sauce, 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. You have just made a nice salsa. If you want, refrigerate and use as you like.
Ladle hot salsa into hot jars (use a funnel it keeps things clean), leaving about 1/2 inch head space. Stir each jar with a clean knife to remove air bubbles and adjust head space, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
Process both pint and half pint jars in a boiling water bath for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours.If the lid pops it isn’t sealed and the jar should be placed in the fridge and used within 2 weeks.