Ball Canning Salsa Recipe
This is from the Ball canning book.:o16:
10 cups peeled cored chopped ripe tomatoes
5 cups seeded, chopped green peppers (chili or bell work well)
5 cups chopped onion
2 1/2 cups seeded chopped hot peppers
1 1/4 cups cider vinegar
3 cloves minced garlic
2 Tablespoons chopped cilantro
3 teaspoons salt
1 teaspoon hot pepper sauce (optional)
Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 10 minutes. ( I let it cook longer for a thicker salsa, especially if I don't have all paste-type tomatoes.) Pour hot into hot jars leaving 1/4 inch head space. Adjust caps. Process 15 minutes in a boiling water bath. Yield, about 6 pints.
I add in some bottled lime juice for flavor. Also play with the combined amounts on the pepper varieties since I usually have way more bell peppers from my garden that hot ones. As long as the total amount of chopped peppers stays the same, (7 1/2 cups) you are OK. If it needs more kick, add more Tabasco or dried hot peppers. We also like more garlic.
