Eats: Zesty Salsa10:30 AM
More adventures in jarring! I made a bunch of this salsa last year, and we used it with everything. I tweaked it a bit this year in order to utilize some of the chili peppers we grew. I got the recipe from The Ball Complete Book of Home Preserving.
10 cups chopped, peeled tomatoes (about 25 medium)
5 cups chopped, seeded bell peppers
2 1/2 cups chopped, seeded chili peppers (we used Thai chili peppers)
1 1/4 cups cider vinegar
3 cloves garlic, finely chopped
2 tbsp finely chopped cilantro
1 tbsp salt
2 tbsp cumin
2-3 jalapeno peppers, chopped (or 1 tsp hot pepper sauce, for less heat)
1 large onion, chopped
Prepare boiling water canner with 6 oz pint-size jars. Heat jars and lids in simmering water until ready for use, set bands aside. Combine all ingredients in a large saucepan and bring to a boil. Reduce heat and boil gently, until sauce thickens, stirring frequently, for about 10 minutes. Ladle hot salsa into hot jars, leaving about 1/2 inch head space. Remove air bubbles, and wipe rim clean. Center lid on jar and tighten band with fingertips. Process jars for about 15 minutes, adjusting for altitude. Set jars in a cool place, and check the seal after 24 hours. Lid should not flex down when pressed.