Aug 14

Some Like it Hotter

I've been asked for our Salsa recipe, which until today did not exist.
I did make a batch and jotted down what we used; but I must admit every batch is a little different.
Use this more as a guideline and adjust to fit your own tastes.

red hot cherry pepper

red hot cherry pepper

Mandolin and I think the best ‘hot’ foods have a combination of heat levels - from start, to that little slap in the back of the head; so we use a combination of peppers that include jalapeno, cayenne, cherry and more…even an occasional habanera.

tabasco pepper

tabasco pepper

jalapeno hot pepper



4 cups tomatoes, cored and quartered
2 cups chopped green peppers
4 cups chopped mixed hot peppers
2 cups chopped onion
1 1/2 tsp. salt
1 Tbs. cumin
2 Tbs. cilantro
1 tsp. black pepper
6 cloves garlic, minced
1 1/2 cup apple cider vinegar
Tomato paste (optional)

Combine all ingredients. Be careful chopping those hot peppers! Simmer until thick.
Because I like to keep my salsa somewhat crunchy, but mostly because I have little patience, I cheat and use some tomato paste to thicken. It saves hours and works wonderfully.

Fill hot canning jars to within ¼ inch from the jar top. Process in a water bath canner 15 minutes for pints, 25 minutes for quarts.

hot pepper

hoochie mama thatsa big pepper!

I have been seeing a lot of pictures online lately of home canned foods. I think its great that more people are preserving their homegrown vegs!

Just be careful to follow the headspace and processing times correctly. For safety's sake, this is really important!
(PS Its gets hotter the longer it sits....bring it!)

Grow Better Peppers

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1 ping

    • Avatar of gj
    • Sharon Hynes on August 14, 2010 at 6:45 pm

    I love hot salsa! Friend of mine makes about 5 different kinds varying in heat! Love everyone of them. I made some once but just didn’t turn out the way I liked it. I will have to give yours a try. Looks good.


    • Avatar of gj
    • Sara C. on August 19, 2011 at 11:41 pm

    Looks yummy! Three questions: 1) How many pints does it make? 2) Do you put the pepper seeds in the salsa? (Have seen several recipes that tell you to seed the peppers first….) And 3) How much tomato paste do you add? An approximation is fine. I know what it is like not measuring things. :)

    • Avatar of gj
    • gj on August 20, 2011 at 3:31 am

    Hi Sara- I’m guessing it makes about 4-5 pints, last year was the only time I measured anything. I don’t seed anything or peel the tomatoes. You can, if you prefer; I make mine the easy way. I’m also guessing on the tomato paste- probably two small cans. Good luck with yours!

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