Homemade Garden Salsa Recipe
This salsa recipe is perfect for canning, with maybe a little leftover to
Yield: Approximately 10 pints.
It is hard to predict an exact yield. as tomatoes, peppers, and onions vary
It is also difficult to assure how mild or hot the salsa will be, as
Jalapenos can be mild, or hot. Cool, rainy summers result in milder Jalapenos,
than those grown in a hot, dry summer. Add more or less Jalapenos, to suit
your desirable "heat" level. Or, use a hotter pepper, like Habeneros.
5 quarts peeled and diced tomatoes.
4 green peppers, chopped into small pieces.
2 large onions, chopped into small pieces
4-5 Jalapeno peppers, chop into very small pieces (If you want a hotter sauce,
add more Jalapenos, or use Habenero peppers.)
4 Tablespoons minced garlic
2 Tablespoons cilantro, minced
1/2 cup white or cider vinegar
4 teaspoons salt
Optional: Add hot sauce, if you want an even hotter salsa
How to Make Homemade Salsa:
In a large pot, add all ingredients.
Mix ingredients, and cook on medium heat, until hot.
If there is a lot of watery juice, drain some off.
For canning, pour hot salsa into hot, sterilized jars. Leave 1/2 inch space
at the top.
Seal jars with sterilized lids and caps. Put into a pressure canner, or hot
water bath, for 30 minutes.
For eating fresh salsa, allow to cool to room temperature.
If the is leftover, store salsa into the refrigerator.
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