eddie's mild to hot salsa
(1 rating)
I know a lot of people like salsa, some like it HOT and some like not so hot. This recipe is for mild but you can add a cayenne pepper to each jar. I like to make 10 hot and 10 mild, but you must remember to mark the hot jars.
(1 rating)
yield
20 pint jars
prep time
25 Min
method
Canning/Preserving
Ingredients For eddie's mild to hot salsa
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24 lbtomatoes
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1- 12 ozcan tomato paste
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1/2 bunchcilantro, fresh
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16jalapeno peppers
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2 mdheads garlic minced
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6 lggreen bell peppers
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6 lgonions chopped
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9 Tbspsalt
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1 cdistilled white vinegar
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1 cbrown sugar
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1/2 cwater
- NOW THE HOT PART:
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10 mdcayenne pepper ( if wanted)
How To Make eddie's mild to hot salsa
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1Core and peel the tomatoes. Remove seeds and pulp. Put seeds and pulp through a food mill, chop the outside of the tomatoes.
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2In a large pot over low heat, boil the milled liquid and tomato paste for 1 hour or until the liquid is reduced by 1/3.
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3In a blender or food processor, puree cilantro, jalapenos, garlic,and1/2 cup of the tomato liquid from the large pot. Slowly stir this mixture into the pot.
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4Bring the contents of the pot to a boil while mixing in the green peppers, onions, chopped tomatoes, salt , vinegar, and brown sugar. in a small bowl dissolve the cornstarch.
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5Add the cornstarch mixture to the pot, stirring continually boil the mixture until all vegetables are soft, about 30 minutes allow the mixture to cool
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6Put mixture into 20 stearel pint jar's leaving 1/4 head space. Add the 10 cayenne peppers to 10 jars put on lids and rings.
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7Process in a boiling water bath for 15 minutes.
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