Zesty Salsa
Normally I love the Sobey’s brand salsa because it has fresh flavour and no added fat (unlike Tostitos and similar commercial brands). Since I have so many tomatoes, I thought I would try to make some myself. This recipe is from my pressure canner instruction manual but it made 6 pints, so I have halved the recipe because I don’t know how it will taste, but I guess in the worst case I can still toss it in a batch of chili!
- 5 cups chopped cored peeled tomatoes (about 13 medium)
- 2½ cups chopped seeded green bell peppers (about 2 large)
- 2½ cups chopped onions (about 3 to 4 medium)
- 1¼ cups chopped seeded hot chili peppers
- ¾ cup cider vinegar
- 1-2 cloves garlic, finely chopped
- 1 Tbsp finely chopped cilantro (I have to omit this due to allergies)
- 1½ tsp salt
- ½ tsp hot pepper sauce (optional)
I used fresh jalapeños from the same family on Evan’s that sell tomatoes (8 in a half pint box for $1), but just as good are hot banana, Hungarian wax, serrano peppers are all equally delicious and spicy.
In lieu of hot sauce, I added in ½ tsp each: white pepper, cracked pepper and cumin for a little extra flavour. Smells delicious!
Directions:
- COMBINE tomatoes, green peppers, onions, chili peppers, vinegar, garlic, salt and hot pepper sauce (if using) in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
- LADLE hot salsa into hot jars, leaving ½” headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
- PROCESS jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
