Monday, October 1, 2012

My Spicy Salsa Recipe

So here's the salsa I've canned every fall for several years. It's easy to can, or cut down the amounts and make just enough to have on hand in the frig. It's great with tortilla chips, on tacos and burritos, with eggs, on anything you use with salsa.

Salsa is a very healthy snack. It's full of antioxidants as well as vitamin C as tomatoes and peppers are both high in these. Tomatoes have been heralded as one of the best foods for heart health, but that's not all it does. Unlike like medicine there are no side effects (unless you have an allergy). So here's to your health.

I hope you enjoy it.

Terri's Spicy Salsa
5 pounds tomatoes, or to taste in the salsa. (Add more if you like more tomato and less if you don't).
4-6 green and/or red peppers (roasted, optional. You can also use Anaheim, Poblano, Banana or other kinds of peppers.)
2 JalapeƱos, thinly sliced and chopped (more or less depending on taste. You can also use Serano or Habanero for more heat, Anaheim for less.)
2 medium-sized, chopped onions
1 cup chopped cilantro
5 tsp salt
2 tsp pepper
3/4 cup Vinegar (a little less than that)
Juice of one lime

1. Fill canner with hot tap water and preheat water and jars in canner. Prepare lids.

2. Chop tomatoes. Chop peppers and onions finely. Put all ingredients in a large saucepan. Bring to a boil, then simmer for 10 minutes.

3. Ladle the hot sauce into the hot jars. Leave 1/2 inch headspace.

4. Put the filled jars in the preheated canner. Process pints for 15 minutes once water has returned to a boil.

5. Cool jars. Check seals. Label. Store.

If you don't intend to can the salsa, just bring it to a boil and then simmer for 10-15 minutes. Serve cold.

What are your favorite ingredients for salsa? Anything unique?

1 comment:

  1. Funny - I recently post my salsa recipe on my blog too - I know we both make granola and salsa. I wonder what else our recipe books have in common?