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!