Zesty Salsa Take two
I remade a batch of the Zesty Salsa from last year, because it tasted so delicious! I added some hot sauce, cumin and ¼ tsp of chili powder to the mix. In my infinite wisdom, I forgot to skin two of the tomatoes, but oh well. This is primarily for me, not to be given as gifts. Since the mixture is cooked, they slip off and roll up. Adds texture, so say I!
The proportions were approx to the recipe but the yield was only 3.5 pint jars. I processed three pints for 15 minutes and left the other cool to store in the fridge.
I think I’ll cut down on the salt for next year to maybe 1 tsp or none at all. I don’t like the taste of salt. I also found an identical recipe by Bernardin (The Complete Book, p207) for twice the volume that make 6-7 pints (enough to fill the whole canner). The only difference is that they bring the mixture to a boil and then simmer for 30 minutes to thicken. It should fit okay in my big blue pot.
