Traditional Salsa
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Serves/Makes: 4 pints
Ready in: 1-2 hrs
- 7 cups ripe tomatoes, diced, seeded, peeled, and cored
- 6 green onions, sliced
- 2 jalapeno peppers, diced
- 4 cloves garlic, minced
- 2 tablespoons cilantro, minced
- 2 teaspoons salt
- 1/2 cup vinegar, 5% acidity
- 2 tablespoons lime juice
- 4 drops hot pepper sauce
Prepare Ball brand or Kerr brand jars and closures. Combine all ingredients in a large sauce pot. Bring mixture to a boil. Reduce heat and simmer 15 minutes. Carefully ladle hot salsa into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met, fingertip tight. Process 15 minutes in a boiling-water canner. NOTE: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned. For altitude adjustment increase processing as indicated below: 1,001 3,000 ft 5 minutes; 3,001 6,000 ft 10 minutes; 6,001 8,000 ft 15 minutes; 8,001 10,000 ft 20 minutes
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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