Jalalpeno Salsa
3 cups chopped, seeded, peeled, cored tomatoes
3 cups chopped jalapeno peppers
1 cup chopped onion
6 cloves garlic, minced
2 tablespoons minced cilantro
2 teaspoons oregano
1-1/2 teaspoons salt
1/2 teaspoon cumin
1 cup cider vinegar
Combine all ingredients in a large saucepot and bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars, leaving 1/4 inch headspace. Wipe rim of jars and apply two piece caps, tightened only until there is resistance, careful not to overtighten. Process 15 minutes in a boiling water canner.
Fiesta Salsa
7 cups chopped, seeded, peeled, cored tomatoes
2 cups chopped, seeded and peeled cucumbers
2 cups chopped and seeded banana peppers
1 cup sliced green onion
1/2 cup chopped, peeled, roasted Anaheim peppers
1/2 cup chopped jalapeno peppers
1/4 cup minced cilantro
3 cloves minced garlic
1 tablespoon minced fresh jarjoram
1 teaspoon salt
1/2 cup cider vinegar
2 tablespoons lime juice
Combine all ingredients in a large saucepot and bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars, leaving 1/4 inch headspace. Wipe rim of jars and apply two piece caps, tightened only until there is resistance, careful not to overtighten. Process 15 minutes in a boiling water canner.
Salsa is one of the most varied sauces and is easy to adjust to your personal tastes. Don’t be afraid to increase or decrease any of the ingredients or throw in another spice or ingredient. It is hard to go wrong (unless, of course, your husband leaves all of the seeds in the peppers and the results will melt steel) ;-)
Have fun and let me know if you run into any questions!
Thanks so much! I’ve always been an “add what you want until it tastes good” type of cook, and that’s pretty much waht I did with the salsa. Then I looked up canning salsa and some of the sites were just adamant about not changing the ratio of stuff and vinegar. I figured I better ask someone with some experience.
One of the older ladies I talked to yest said she doesn’t even process hers. Said she just cooks the veggies until done, hot packs hot jars with hot lids and lets them set on the counter. Said that they will seal jsut fine. Don’t know if I want to go that far or not! although I’ve eaten a lot of stuff this woman has fixed and so have many, many other local people and no one has ever gotten sick!
Told hubby I was going to pitch the really hot stuff. He had a fit, so I’m going to add maters and can it. I’ll probably end up throwing it out next time I need jars. Two years ago, he wanted pickled okra. I put it up, and noticed he wasn’t eating any. ??? It’s too salty. OOOkkkaaayyyy. This from a man who literally coats everything with salt. I put 1/2 tsp to 1 tsp salt in each jar. Go figure. Good thing I love him! LOL