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.
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.
MIXED PEPPER SALSA
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.
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!)