Be the first to This salsa recipe was shared by Shirley.
Ingredients:
- 10 cups chopped, seeded, peeled, cored tomatoes (about 6 lbs.)
- 5 cups chopped and seeded mild green chile peppers, Anaheim, New Mex, etc. (about 2 lbs.)
- 5 cups chopped onions
- 2 1/2 cups chopped and seeded hot peppers (about 1 lb.)
- 1 1/4 cups cider vinegar
- 3 cloves garlic, minced
- 2 tablespoons fresh finely chopped cilantro
- 3 teaspoons salt
- 1/2 to 1 teaspoon hot chile pepper sauce, optional
Preparation:
Combine all ingredients in a large kettle, adding hot pepper sauce, if desired. Bring mixture to a
boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot sterilized jars, leaving 1/4-inch
headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner. Makes about 6 pints of salsa.
Note: When working with hot peppers, wear rubber gloves to prevent hands from being burned.
Note: When working with hot peppers, wear rubber gloves to prevent hands from being burned.
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