Wednesday, August 13, 2014

RECIPE: Zesty Salsa

This salsa was a big hit at holiday parties this past year. Just the right amount of tang vs. zing! 


I originally found this recipe in the instruction booklet that came with my Presto Pressure Canner. I tweeked it by specifying jalapeno peppers, and adding Tabasco for an extra kick.

INGREDIENTS:

10 c. Tomatoes, peeled/cored/seeded/chopped (about 6 lbs.)
5 c. Green Peppers, chopped/seeded (2 lbs.)
5 c. Onion, chopped (1.5 lbs.)
2 1/2 c. Jalapeno Peppers, chopped/seeded (1 lb.)
1 1/4 c. Apple Cider Vinegar
3 Cloves Garlic, minced
2 Tbsp. Cilantro, minced
1 Tbsp. Salt
1 tsp. Tabasco

Combine all ingredients in a large saucepot. Bring salsa to a boil, reduce heat and simmer for 10 minutes. Ladle hot salsa into jars leaving 1/4" headspace. Process in a hot bath canner for 15 minutes. Yields 6 pints.

*For larger batches, we use a Norpro Sauce Master with a Salsa Screen attachment to process the tomatoes. Simply rough chop the tomatoes, throw them in the hopper, turn the crank and DONE!