Preserved Traditional Salsa
By: Melissa Peterman
Published: Saturday, December 5, 2009 - 1:58am

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

1 PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. 2 COMBINE all ingredients in a large saucepan. 3 HEAT to a boil. Reduce heat and simmer 15 minutes. 4 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. 5 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.

About


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.