Monday, January 31, 2011
Traditional Salsa
Makes about 4 (16 oz) pints or 8 (8 oz) half pints
Ingredients:
· 8 heaping cups peeled, seeded, cored & roughly chopped tomatoes (5 lb or 15 medium)
· 6 green onions, sliced
· 2 jalapeno peppers, diced
· 2 banana peppers, diced
· 1 cayenne or 1 habanero pepper – LEFT WHOLE
· 4 cloves minced garlic
· ½ cup cider vinegar
· 2 tablespoons lime juice
· 2 tablespoons minced cilantro
· 1 teaspoons salt
Directions:
1. Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2. Combine all ingredients in a large pot.
3. Heat to a boil. Reduce heat and simmer 15 minutes. If the habanero pepper bursts, remove immediately.
4. Remove whole pepper from salsa. Ladle hot salsa into hot jars, leaving ½ inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fingertip tight.
5. Process filled jars in a boiling water canner for 15 minutes. Remove jars and cool. Check lids for seal after 24 hours.
Saturday, January 29, 2011
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