I know this is late, but I’ve been busy canning at my house. I wanted to share this salsa recipe that my neighbor gave me. My kids looooove it! So, in my book that is a success!
A few tips: DON’T GET NERVOUS with all the peppers. The heat is in the seeds. Use some plastic gloves when you cut them so you don’t burn your hands with the seeds. This recipe is not hot. It’s actually a little sweet. AND, use a food processor if you can. This is a lot of veggies to cut up just with a knife.
Recipe: 24 cups red tomatoes, skinned and chopped. Squeeze them to get off the seeds and juice the best you can. To blanch them put them in a pot of boiling water. Then after a minute put them in your sink of cold water and the skins will fall right off. Easy peasy!
8 green peppers
6-8 jalepeno peppers
6-8 chili peppers (or Serrano peppers)
2-3 cloves garlic
1.5 cups Red Vinegar (do not skip this step-this helps the acidity in the recipe)
1 T. coarse pepper
1 T. salt
Dice all veggies and put them in a large pot to simmer for 2-3 hours. It will be juicy! We don’t love the chunks, so I put mine in our blender. It was a little too soupy for me. Next year I will use a food processor. After you let everything simmer… fill up 12 pint jars (giving them a 1/2 inch head space) wipe off the rims with a warm rag and process in a hot water canner for 10 minutes! Enjoy!