Zesty Salsa for Canning

By cwyorkiex3

I got this years ago from the lady in our church who canned it. I've never made it but I've eaten lots of it! It's the best salsa I have ever had. Especially good with lime tortilla chips or on taco salad (Easier-Than-Making-Tacos Taco Salad). If you are new to canning look up" canning 101" on this web site and it gives step by step instructions.

Ingredients

• 10 cups roughly chopped tomatoes
• 5 cups chopped and seeded bell peppers
• 5 cups chopped onions
• 2 1/2 cups hot peppers, chopped, seeded
• 1 1/4 cups cider vinegar
• 3 garlic cloves, minced
• 2 tablespoons cilantro, minced
• 3 teaspoons salt
• 1 (6 ounce) can tomato paste

Details

Servings 6
Adapted from food.com

Preparation

Step 1

1.Combine all ingredients except tomato paste in large sauce pot.
2.Simmer until desired thickness.
3.Stir in tomato paste.
4.Ladle hot salsa into hot jars leaving 1/4 inch head-space.
5.Process 15 minutes in a hot water bath.
6.Note: use more hot peppers for a very hot salsa or less for mild.
7.It depends on how hot your peppers are and how hot you like your salsa.
8.I never get close to 2 1/2 cups for our mild salsa.