Hot Summer Salsa
- Yield: 8 to 10 cups
For years I've judged canned goods at the Tennessee State Fair in Nashville, and I'm still in awe of the colorful rows of jams, fruits, vegetables, pickles and salsas—and the pride each jar represents. But of the many categories, salsa has lit the biggest fire in the home canning world. For good reason. This spicy, tomato-based condiment is both delicious and easy to prepare and can using the boiling water bath method.
- 8cups peeled, cored, chopped fresh tomatoes
- 2-- seeded and chopped fresh jalapeno peppers (use more or less to taste)
- 2cups chopped onion
- 8-- garlic cloves, minced
- 1/2cup chopped fresh cilantro
- 1tablespoon salt
- 3/4cup cider vinegar
- 1/4cup fresh lime juice
- Combine all ingredients in a large pot. Bring to a boil over medium-high heat. Reduce heat and simmer about 10 minutes.
- Pour hot salsa into hot pint jars, leaving 1/4-inch headspace. Seal jars with two-piece caps.
- Process in a boiling water bath for 15 minutes. Makes 4 to 5 pints.