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Post by zanadu on May 29, 2009 9:10:08 GMT -5
10 cups peeled, seeded and chopped fresh tomatoes 5 cups seeded and chopped green bell peppers 2 to 2-1/2 cups seeded and chopped chile peppers 5 cups finely chopped onions 1-1/4 cup apple cider vinegar 3 garlic cloves, minced 3 tsp. salt Optional, for extra hot salsa - 1/2 to 1 tsp. Tabasco or similar hot pepper sauce - according to taste
Preparation - Combine all the ingredients in a large stockpot. Bring a boil. Reduce heat and simmer for 10 to 12 minutes. Wipe the jars rims with a clean damp cloth. Ladle the salsa into 6 - 1 pint canning jars, leaving 1/4" headspace. Place the caps and bands on the jars. Place the filled jars in a boiling water bath canner and process for 15 minutes. Yield - about 6 pints salsa
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