Zesty Salsa for Canning

By Erinswan

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).

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 1
Preparation time 60mins
Cooking time 60mins
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.