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Since my puns for
are getting a bit 'canned', I'll let her do the rest of the talking :P
Salsa is another staple at my house. I eat it straight with chip, use it on tacos/fajitas/enchiladas, I top casseroles with it ... it's just so versatile and delicious! Most of what I used in this recipe was bought a nearby farm, it's a great way to support farmers and local business. I gave them a jar of this in return and let's just say I've made a few cooking friends for a while. This is a lot of chopping, but my handy dandy chopper machine was great for this. I did seed the tomatoes, but that's optional.
Ingredients:
5 c chopped cored peeled tomatoes
2-1/2 c chopped seeded green bell peppers
2-1/2 c chopped onions (white were used, but I'm feeling red next time)
1-1/4 c chopped seeded hot peppers peppers (hot banana, Hungarian wax, serrano[used here] or jalapeno)
3/4 c lime juice (or cider vinegar)
2 cloves garlic, finely chopped
1 Tbsp finely chopped cilantro
1-1/2 tsp salt
1/4 - 1/2 tsp cayenne pepper, optional (adds more heat to it)
DIRECTIONS:
Prepare the jars by cleaning them properly.
Combine tomatoes, green peppers, onions, hot peppers, vinegar, garlic, cilantro, salt and cayenne pepper, if using, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
Ladle hot salsa into hot jars, leaving 1/2 inch head space. Remove air bubbles and adjust head space, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
Processing:
For longer storage: Place the jars in a boiling pot of water. When the water comes back to a boil, set the timer for 5 minutes and remove the jars immediately. Make sure the lids pop down; if they do not, refrigerate and eat them first.
Cool and refrigerate: Let the jars cool to room temperature. If you processed the jars, they can be stored on the shelf. If unprocessed, store in the fridge. Try to wait at least 48-72 hours before cracking them open. This will keep for at least a year on the shelf and for several weeks in the refrigerator once opened.
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Since my puns for
are getting a bit 'canned', I'll let her do the rest of the talking :P******************************Salsa is another staple at my house. I eat it straight with chip, use it on tacos/fajitas/enchiladas, I top casseroles with it ... it's just so versatile and delicious! Most of what I used in this recipe was bought a nearby farm, it's a great way to support farmers and local business. I gave them a jar of this in return and let's just say I've made a few cooking friends for a while. This is a lot of chopping, but my handy dandy chopper machine was great for this. I did seed the tomatoes, but that's optional.
Ingredients:
5 c chopped cored peeled tomatoes
2-1/2 c chopped seeded green bell peppers
2-1/2 c chopped onions (white were used, but I'm feeling red next time)
1-1/4 c chopped seeded hot peppers peppers (hot banana, Hungarian wax, serrano[used here] or jalapeno)
3/4 c lime juice (or cider vinegar)
2 cloves garlic, finely chopped
1 Tbsp finely chopped cilantro
1-1/2 tsp salt
1/4 - 1/2 tsp cayenne pepper, optional (adds more heat to it)
DIRECTIONS:
Prepare the jars by cleaning them properly.
Combine tomatoes, green peppers, onions, hot peppers, vinegar, garlic, cilantro, salt and cayenne pepper, if using, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
Ladle hot salsa into hot jars, leaving 1/2 inch head space. Remove air bubbles and adjust head space, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
Processing:
For longer storage: Place the jars in a boiling pot of water. When the water comes back to a boil, set the timer for 5 minutes and remove the jars immediately. Make sure the lids pop down; if they do not, refrigerate and eat them first.
Cool and refrigerate: Let the jars cool to room temperature. If you processed the jars, they can be stored on the shelf. If unprocessed, store in the fridge. Try to wait at least 48-72 hours before cracking them open. This will keep for at least a year on the shelf and for several weeks in the refrigerator once opened.
******************************Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Category All / All
Species Unspecified / Any
Size 972 x 875px
File Size 1.72 MB
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