Zesty Salsa Recipe

Mexican Sauces

More Mexican Sauces Recipes

Ingredients:

10 c. chopped, seeded, peeled, cored tomatoes (about 6 lbs)
5 c. chopped & seeded long green peppers (about 2 lbs)
5 c. chopped onions (about 1 1/2 lbs)
2 1/2 c. chopped & seeded hot peppers (about 1 lb)
1 1/4 c. cider vinegar
3 cloves garlic, minced
2 tbsp. cilantro, minced
3 tsp. salt
1 tsp. hot pepper sauce (opt)

Directions:

Combine all ingredients in a large saucepot, adding hot pepper sauce, if desired. Bring mixture to a boil. Reduce heat & simmer 10 minutes. Ladle hot salsa into hot jars, leaving 1/4" headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner. Yield: about 6 pints.

When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

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Submitted 6/13/05.
Source: Ball Blue Book
Submitted By: Ruth A. Burbage
burbage@pell.net
Zesty Salsa


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