Safe Salsa for Canning



1 1/4 lb chopped onions

5 lb tomatoes, peeled and chopped

2 lb mixed peppers, chopped

1 head garlic, minced

2 1/4 c apple cider vinegar

3T salt

1 1/2 c cilantro

char peppers on gas grill, place in bag to release skins, peel and chop. Optional-Oven roast cored and lightly tomatoes, 10 minutes per side, cool, peel, and chop. Mix everything together and cook at medium heat for 10 minutes or so, tasting and adjusting seasonings. I added cumin and a little bit of hot sauce. Also, spoon off excess moisture and even strain some off, otherwise it will be too runny.

Water bath process pints for 15 minutes. If it’s too tangy when you open to eat, gently heat salsa and add honey until the balance is good, then rechill before eating.

This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s