I had a friend asking me about my salsa recipe. It’s one I have planned on adding here sometime. I needed to rewrite it with the changes and tweaks I’ve done and it struck me that it would be almost as quick to simply add it here. Then it would be here and she could print it out and I can print it out and add it to my binder, so essentially it is more time-efficient. {And because I am so organized like that!!}
I may take some more pictures sometime and update, but for now this will do!
Gather ingredients. Chop. Mix. Combine.
It’s such a satisfying feeling to fill jars! π
Ingredients
- 40 cups chopped tomatoes
- 2 cups onion {more if you desire}
- 2 cups hot peppers {jalepenos}
- 6 cups sweet peppers {bell or banana or some of both}
- 7 T. salt
- 3 T. basil
- 6 T. oregano
- 2 tsp. garlic salt
- 3 T. coriander
- 3 tsp. cilantro {more to taste}
- 1 T. cumin
- 2 tsp. chili powder
- 2 cups vinegar
- 2 cups sugar
- 1 1/3 cup clear jel {regular or instant}
Instructions
Chop tomatoes, peppers, and onions. I chop everything pretty fine and blend some of it. We don't like it chunky. Chop according to your preference!
Mix clear jel, sugar, and seasonings. Add to chopped veggies and mix all together. Add vinegar. Heat until bubbly.
{When I use instant clear jel, I just stir it and don't heat it, as it thickened anyway. Do whatever you want!}
Put in pint jars.
Pressure can.
Bring pressure canner to 15 pounds of pressure and then turn off.
Notes
This is a recipe you can tweak and change for your tastes! Add more hot peppers and onions if you like it more fiery. Add different seasonings or omit according to taste! Enjoy!
Do you have a favorite salsa recipe?
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There is not greater complement to a cook than someone asking for the recipe. That looks like a great recipe for salsa and it makes a huge batch so you can share, too! Thanks for sharing your recipe on the Country Fair Blog Party. I do hope you will join us again on the 1st.