Clay's Kitchen : Salsa Recipes

Salsa Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Zesty Salsa [ canned ]

See: Canning Salsa Safety

Recipe from: Cayman Designs
Servings: 6 pints

10 cups roughly chopped tomatoes, about 6 pound
5 cups chopped and seeded bell peppers, about 2 pound
5 cups chopped onions, about 1 ½ pound
2 ½ cups hot peppers of chopped, seeded hot peppers, about 1 pound
1 ¼ cups cider vinegar
3 cloves garlic, minced
2 tablespoon. cilantro, minced
3 teaspoon. salt
small can tomato paste

Combine all ingredients except tomato paste in large sauce pot. Simmer until desired thickness. Stir in tomato paste. Ladle hot salsa into hot jars leaving ¼ inch head-space. Process 15 min. in a hot water bath.

Note:
Use more hot peppers for a very hot salsa or less for mild. It depends on how hot your peppers are and how hot you like your salsa. I never get close to 2 ½ cups for our mild salsa.


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