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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 56 |
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This fresh-tasting salsa is wonderfully chunky. If you like it hotter, add more habanero peppers; if you prefer a mild salsa, add fewer. âDana Hayes, Canton, Ohio Ingredients:
5 pounds tomatoes |
4 large green peppers, chopped |
3 large onions, chopped |
2 large sweet red peppers, chopped |
2 habanero peppers, seeded and finely chopped |
1 cup white vinegar |
1 can (6 ounces) tomato paste |
3 teaspoons salt |
Directions:
1. Fill a Dutch oven two-thirds with water; bring to a boil. Score an âXâ on the bottom of each tomato. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove tomatoes and immediately plunge in ice water. Discard peel; chop tomatoes.
2. In a stockpot, combine the remaining ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 15-20 minutes or until desired thickness.
3. Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 7 pints.
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