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RE: Canning - Salsa - 8/30/2012 10:20:29 PM
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Bonnie
Posts: 2071
Joined: 11/15/2005
Status: offline
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Here you go - this has been our family favorite for years.
Salsa
(Canadian Living – Sept 1990)
8 C chopped tomatoes (about 4lbs Roma)
4 C chopped sweet banana peppers
2 C chopped onions
2 C white vinegar
1 C chopped sweet red pepper
1 C chopped jalapeno pepper
4 cloves garlic, minced
1 small can tomato paste
2 T white sugar
1 T salt
2 tsp paprika
1 tsp oregano
In a large saucepan, bring to a boil all ingredients. Stir often. Reduce heat to medium low and simmer for 1 hour or until thick enough to coat a spoon. Fill and seal sterilized jars (soak lids in hot water as per instructions on box), process in boiling water bath for 20 minutes. Makes 9 cups.
I mix up the hot peppers every year, depending on what is available at the farmers market. I make 3 heat levels, using perhaps habaneros in the spicy batch, jalapenos with seeds in the medium batch, and only a few jalapenos without seeds & serranos in the mild batch.
I quadruple this recipe for each separate batch. Sometimes I add corn to one batch and maybe black beans to another batch so that I can easily tell the different heat levels apart without having to label each jar.
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RE: Canning - Salsa - 9/7/2012 11:43:34 AM
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easy572
Posts: 271
Joined: 9/2/2005
From: TX
Status: offline
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Here you go. I have made this for several years and love it. It is spicy. Makes about 8 pints.
Ingredients:
20 habanero peppers (seeded and deveined)
20 fresh vine ripened tomatoes (Farmers Market if possible)
3 large carrots (peeled)
2 large white onions (quartered)
1/4 cup of sea salt
Juice of 8 limes
1/3 cup of vinegar
1/2 pod of garlic (10-12 cloves)
Place tomatoes in boiling water for 30 seconds, remove and place in cold water bath, when cool peel tomatoes and quarter them, place all veggies in a blender or food processor and blend or grind until corse. You will need to do several batches. Place mixture in a large pot and bring to a boil, then simmer for 30 minutes stiring occasionally, then put into pint jars and seal, then processes in a canner (submerged in boiling water for 8 minutes), remove from canner and let cool. Store in pantry or cool dark place. You can substitute jalapenos, or serrano peppers for a milder version, but you loose the habanero falvor. Cook in a well ventilated place, or out doors if possible. I do mine outdoors in a turkey frier. Good Luck! Easy572
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