 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
Right out of the garden goods to make a yummy spicy salsa.Using really hot chilies. But skip them if you want it calm.Garden fresh zucchini, tomatoes and onions with fresh herbs. Do use a FOOD PROCESSOR for chopping your veggies to save on time. Ingredients:
6 cups shredded zucchini |
4 cups shredded red peppers |
4 cups shredded onions |
1/4 cup chopped fresh basil |
1/4 cup chopped fresh cilantro |
1 cup lime, juice and zest of |
1/2 cup vinegar, 5 percent acidity (if ph is not 4.6 or lower i would just add to be safe) |
2 ghost bell peppers (yes 2 only if you want it really hot) |
1 jalapeno, minced |
2 chipotle chiles in adobo, minced |
6 garlic cloves, minced |
8 -10 cups diced tomatoes |
6 ounces tomato paste |
1/3 cup sugar |
Directions:
1. Place all in a large pot bringing to a boil then reduce and simmer for 20 minutes.
2. Fill into hot sterile jars leaving 1/2 inch head space.
3. Being careful not to leave any salsa on the rims.
4. Wipe jar rims with a clean, damp paper towel. Put on lids and screw on metal bands.
5. Process for 10 minutes in a hot water bath.
6. Label and store in a dark place. Use with 1 year.
|
|