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Makes about 7 half-pints or 3 quarts. You can change the peppers to be a mixture of red and green, or all of one kind.
But don't change the amount of tomatoes or vinegar.
Ingredients
- 7 cups chopped, peeled and cored tomatoes (about 5 pounds)
- 1 cup chopped green pepper
- 1 cup chopped yellow pepper
- 1 cup chopped red pepper
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 Tbsp. minced cilantro
- 1 tsp. salt
- 1/2 cup distilled white vinegar
- 2 drops hot pepper sauce
Directions
Prepare home canning jars and lids according to manufacturer's instructions.
Combine all ingredients in a large sauce-pot. Bring mixture to a boil.
Reduce heat and simmer 10 minutes. Carefully ladle hot salsa into hot jars,
leaving 1/4-inch head-space. Wipe rim and threads of jar with a clean,
damp cloth or paper towel. Place lid on jar with sealing compound next to glass.
Screw band down evenly and firmly, fingertip tight; don't over-tighten.
Process 15 minutes in a boiling-water canner.
Note: When cutting or seeding hot peppers, wear rubber gloves to prevent
hands from being burned.
Submitted By Sandra Hinton, Florence, AL
Source: Texas A&M Extension
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