Tuesday, February 23, 2016

Spicy Salsa Recipe - Canning Summer Salsa

This is a simple recepie that offers you lots of options on just how hot you can make it. Substitute milder peppers for hotter ones to tame it down or hotter peppers for mild if you like the heat like I do!

Makes 7 pints:

5 lbs. (red and green tomatoes seeded and chopped)

1 lb. Chile (3 jalapeanos, 3 bell peppers, 3 sweet banana peppers, 3 small tabasco peppers, 4 small red chilis, 4 tai dragon Peppers, 2 super serrano peppers, 4 cherry hot peppers, 2 anaheim peppers, 3 garden salsa peppers, 3 perreroncini peppers)

1 lb. sweet onion

1 cup white vinegar (5% acidity)

1 lime ,juice, and zest of

1 tablespoon cumin powder

3 tablespoons dried parsley

1 tablespoon salt

1/2 teaspon black pepper

4 garlic cloves, minced

6 ounces tomato paste

1/4 cup fresh chopped cilantro

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