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Ingredients
- 10 C chopped, seeded, peeled, cored tomatoes (about 6#s)
- 5 C chopped and seeded long green peppers (about 2#s)
- 5 C chopped onions (about 2 1/2#s)
- 1 1/4 C cider vinegar
- 6 cloves garlic, minced
- 2 T cilantro, minced (optional)
- 1 T salt
- 1 t Tabasco Green Pepper sauce (optional)
Details
Preparation
Step 1
Choose red ripe tomatoes, wash thoroughly. Dip each tomato into boiling hot water for 1 minute, then plunge into icy water. The skin will split and can be easily peeled off.
Slice top off tomato to reveal seed "pockets". Insert a spoon into each pocket and scoop out seeds. Chop tomato coarsely. Repeat for all tomatoes.
Peel and chop onions coarsely. Remove stems from peppers and remove seeds, cores and ribs from inside of pepper. If peppers are very hot, wear rubber gloves and keep hands away from face. You may choose to use fewer peppers if extremely hot - adjust to taste. Poblano peppers are nice to use if you require less heat.
Place prepared ingredients into a large sauce pan, adding hot pepper sauce if desired. Bring mixture quickly to a boil over high heat.
Reduce heat and simmer for 10 minutes.
Have clean canning jars and lids/rings prepared for use. Let lids sit in very hot water for 10 minutes before use.
Ladle hot salsa into hot jars, leaving 1/4" head space. Wipe rim of jar with a damp paper towel. Place lid on evenly and adjust ring onto jar.
Process jars for 15 minutes using boiling water bath method.
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