We enjoy spicy foods and this salsa satisfies in the middle of winter when there aren't tomatoes or peppers growing anywhere near us. We eat this salsa with eggs, tacos, or just as a dip for tortilla chips. It is healthy and addicting.
This recipe is taken directly from the instruction booklet I got with my Presto Pressure Canner, however the recipe specifically says it is for water bath processing, not pressure canning. The canner can be used for both, though I always pull out my old enamel water bath canner, old habits die hard.
Keep the recipe as listed below for safe and proper canning results. The salsa can be canned using a water bath because of the cider vinegar in the recipe. The only change I make is to leave the jalapeno and tomato seeds in, we like the heat from the jalapeno seeds and don't mind the tomato seeds, so I don't bother removing them. I leave out the hot pepper sauce since that is optional and something I would have to buy, the jalapeno seeds provide enough heat.
~from the Presto Pressure Canner instruction booklet~
10 cups, chopped, seeded, peeled, cored tomatoes (about 6 pounds)
5 cups chopped and seeded long green peppers (about 2 pounds)
5 cups chopped onions (about 1 1/2 pounds)
2 1/2 cups chopped and seeded hot peppers (about 1 pound)
1 1/4 cups cider vinegar
3 cloves garlic, minced
2 tablespoons cilantro, minced
1 tablespoon salt
1 teaspoon hot pepper sauce (optional)
Combine all ingredients in a large saucepot, adding hot pepper sauce, if desired. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot, sterilized jars, leaving 1/4 inch headspace. Adjust two piece caps. Process 15 minutes using the boiling water canning method.
Yield: 6 pints