Salsa

Now salsa is one of my favorite foods so it is hard for me to like just all types. I chose to make some salsa this last week that did not include sugar. I was going for the healthier side of this wonderful food. The sizes that you cut/chop your fruits and veggies in are totally up to you and I have made it with large chunks and with very small dices. Both are great for different applications. You could also puree the entire thing if you want a more fluid like salsa.

This recipe makes about 6 (16 oz) pints or 12 (8 oz) half pints.

Traditional salsa with a kick! Use whatever type of chili peppers your family prefers - and add hot pepper sauce if your tastes are even more daring.

You will need:
10 cups chopped cored peeled tomatoes (about 25 medium)
5 cups chopped seeded green bell peppers (about 4 large)
5 cups chopped onions ( 6-8 medium)
2 1/2 chopped seeded chili peppers, such as hot banana, Hungarian wax, Serrano or jalapeno (about 13 medium)
1 1/4 cups cider vinegar (I used apple for more flavor)
3 cloves garlic, finely chopped
2 Tbsp finely chopped cilantro
1 Tbsp salt
1 tsp hot pepper sauce, optional
6 (16 oz) pint or 12 (8 oz) half pint glass preserving jars with lids and bands

Directions:
1. PREPARE boiling water caner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2. COMBINE tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, 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.
3. LADLE hot salsa into hot jars, leaving 1/2 inch head space. remove air bubbles and adjust head space, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
4. PROCESS both pint and half pint jars in a boiling water caner 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.

When sealed this salsa is good for 1 yr from the date of making. Enjoy!

This link will take you to a site to calculate the time for your altitude.

http://www.freshpreserving.com/guides/AltitudeCharts.pdf