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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I got this years ago from the lady in our church who canned it. I've never made it but I've eaten lots of it! It's the best salsa I have ever had. Especially good with lime tortilla chips or on taco salad (Easier-Than-Making-Tacos Taco Salad). Ingredients:
10 cups roughly chopped tomatoes |
5 cups chopped and seeded bell peppers |
5 cups chopped onions |
2 1/2 cups hot peppers, chopped, seeded |
1 1/4 cups cider vinegar |
3 garlic cloves, minced |
2 tablespoons cilantro, minced |
3 teaspoons salt |
1 (6 ounce) can tomato paste |
Directions:
1. Combine all ingredients except tomato paste in large sauce pot.
2. Simmer until desired thickness.
3. Stir in tomato paste.
4. Ladle hot salsa into hot jars leaving 1/4 inch head-space.
5. Process 15 minutes in a hot water bath.
6. Note: use more hot peppers for a very hot salsa or less for mild.
7. It depends on how hot your peppers are and how hot you like your salsa.
8. I never get close to 2 1/2 cups for our mild salsa.
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