The seeds in the peppers are what add more spice to your salsa. So if you like a spicier salsa, add more seeds from the jalapeno and bell peppers. If you really want it hot, use a red hot jalapeno pepper. If you want a milder salsa, use red bell peppers in place of the green peppers and take out all of the seeds in the jalapeno peppers.
Yield: 8 – 9 pints
- 5 pounds tomatoes (blanched, skinned, cored and chopped into 1 inch cubes)
- 4 green peppers (chopped into small pieces)
- 1 large onion (chopped into small pieces)
- 4 jalapeno or hot peppers cut into small pieces – use ½ or ¾ of the seeds depending on the level of “hotness” you want
- 4 tablespoons minced garlic
- 2 tablespoons fresh chopped cilantro
- ½ cup vinegar (5% acidity)
- 4 teaspoons salt
- 2 teaspoons of sugar for every pint filled
- Blanche tomatoes and cut into 1” pieces or smaller.
- Cut onions and peppers into small pieces.
- Add all ingredients, except sugar, into a large pan and bring to a boil. Boil and reduce until half the original amount (about 1 hour).
- Before filling jars, make sure the lids and jars are sterilized. Run them through your dishwasher or sterilize them in hot water.
- Put 2 teaspoons of sugar into each pint used.
- Pour hot salsa immediately into the jars leaving ½” space on top.
- Put lids on jars and seal tightly, using a cloth to hold the hot jars.
- When done filling jars, go back and retighten previous jars. Wait for the lids to seal. Listening for the “pop”.
- You don’t need to pressure cook or hot bath because the hot salsa seals the jars on their own. The vinegar in the recipe along with the acid of the tomatoes kills the bacteria while cooking. However, if you feel you would like to pressure cook or use a hot bath for your jars, you can and it will not affect the salsa.
*Originally posted by Kendra over at http://www.stoplookingetcookin.com/2012/08/homemade-salsa/#comments