Zesty Salsa for Canning Recipe #97428
I got this years ago from the lady in our church who canned it. I've never made it but I've eaten lots of it! It's the best salsa I have ever had. Especially good with lime tortilla chips or on taco salad (recipe #102234).
1 hour | 1 hour prep
6 pints
- 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
- 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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5 stars