Fresh Homemade Salsa
Prep Time:
Cook Time:
Servings:
Ingredients
  • 5 cup chopped cored peeled tomatoes
  • 2 1/2 cup chopped seeded green bell peppers
  • 2 1/2 cup chopped onions
  • 1 1/4 cup chopped seeded chile peppers, such as hot banana, hungarian wax, serrano, or jalapeno
  • 3/4 cup cider vinegar
  • 1 to 2 cloves garlic, finely chopped
  • 1 tablespoon salt
  • 3 ball sixteen-ounce pint or six eight-ounce half pint glass preserving jars with lids and band
Directions
  1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
  2. COMBINE tomatoes, green peppers, onions, chile peppers, vinegar, garlic, cilantro, salt, and hot pepper sauce, if using, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
  3. LADLE hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
  4. PROCESS both pint and half pint jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.