Preserved Traditional Salsa

Photo: flickr user timsamoff

Ingredients

7 pounds cups diced seeded peeled cored tomatoes (about 5 or 15 medium)

green onions, sliced

jalapeno peppers, diced

cloves garlic, minced

cup vinegar

tablespoon lime juice

drops hot pepper sauce

tablespoon minced cilantro

teaspoon salt

pint half pint glass preserving jars with lids and bands

Preparation

PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

COMBINE all ingredients in a large saucepan.

HEAT to a boil. Reduce heat and simmer 15 minutes.

LADLE hot salsa in to hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

PROCESS filled 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.

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Quick Tip
When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.
This recipe is from Ball Fresh Preserving website.