Traditional salsa with a kick! Use whatever type of chili peppers your family prefers, and add hot pepper sauce if your tastes are even more daring.
This recipe is from BALL Complete Book of Home Preserving. For our cookbook review, click here.
Tip: If you don’t mind heat, you can leave the seeds and veins in the chilis.
- 10 cups chopped cored peeled tomatoes
- 5 cups chopped seeded green bell peppers
- 5 cups chopped onions
- 2 1/2 cups chopped seeded chili peppers, such as hot banana, Hungarian wax, serrano or jalapeno
- 1 1/4 cups cider vinegar
- 3 cloves garlic, finely chopped
- 2 tablestpoon finely chopped cilantro
- 1 tablespoon salt
- 1 teaspoon hot pepper sauce (optional)
- 1 Prepare canner, jars and lids.
- 2 In a large stainless steel saucepan, combine tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce, if using. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
- 3 Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
- 4 Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process both 8-ounce and pint jars for 15 minutess. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.