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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This recipe is from my husband's family...they like their salsa HOT! And the apple cider vinegar gives it a little zip. Ingredients:
30-40 whole medium tomatoes |
4 white onions |
10-15 jalapeno peppers(depending on your tastebuds) |
10-15 chili peppers (and if you are feeling brave maybe a couple habaneros) |
1 green bell pepper |
6-8 cloves of garlic |
1/2 cup canning salt |
3 cups apple cider vinegar |
Directions:
1. Blanch tomatoes and remove skins
2. Chop onions and peppers and mince garlic
3. Add all ingredients in a large pot/dutch oven.
4. Bring to a boil, turn down to simmer until tomatoes have cooked down.
5. Stir occasionally to avoid sticking and mash tomotoes as they soften.
6. Fill hot canning jars with hot salsa, top with hot canning lids and rims and tighten.
7. Set jars upside down some place where they can stay overnight.
8. Next morning your jars should be sealed.
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