| Traditional Salsa
7 cups diced seeded peeled cored tomatoes, about 5 pounds
6 green onions, sliced
2 jalapeņo peppers, diced
4 garlic cloves, minced
2 tablespoons of minced cilantro
2 teaspoons of salt
1/2 cup of vinegar, 5% acidity
2 tablespoons of lime juice
4 drops of hot pepper sauce |
|
Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions. Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 15 minutes.
Carefully ladle hot salsa into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.
Process 15 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.
This recipe yields about 4 pints.
Caution: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.
Source: "Allistra Corporation's recipe archive at http://www.homecanning.com/"S(Formatted for MC6): "07-12-2001 by Joe Comiskey - jcomiskey@krypto.net"Yield: "4 pints"
|
