Salsa – spicy salsa – yum. Since we don’t have a vegetable garden anymore, this year I raided a neighbor’s garden and bought other veggies for salsa. I used to make this every year – no tomato vines – no salsa. This year I really wanted to bottle salsa again, so here is the recipe and a couple of pictures of during and after the process. It turned out yummy.
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 (yellow wax, hot banana, serrano, jalapeno)
1 1/4 cups cider vinegar
3 cloves garlic, finely chopped
1 T sea salt
Chop and mix together. Bring to a boil over medium-high heat, stirring constantly. Reduce and heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
Ladle hot salsa into hot jars, leaving 1/2″ head space. Remove air bubbles. Wipe rim. Center lid on jar and screw band down until resistance is met, then increase to fingertip-tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process jars for 15 minutes from time water boils. Remove canner lid. Wait 5 minutes, then remove jars.
Here is the work in progress and the finished product.