Make this as hot or mild as you want! You can leave out the crushed red pepper and hot pepper sauce and use only mild peppers if you prefer. Or use all hot.
This recipe is adapted with some modifications from the Ball Blue Book of Preserving.
Servings: numerous--variesPrep Time: 2 hours Cook Time: 15 minutes
10 cups chopped, seeded, peeled, cored tomatoes (about 6 pounds)
7 1/2 cups chopped mixed peppers, mild and hot to taste (about 3 pounds)
5 cups chopped onions (about 1 1/2 pounds)
3 tablespoons minced garlic
3 tablespoons minced fresh cilantro
3 teaspoons salt
1 1/4 cups cider vinegar
2 tablespoons hot pepper sauce
1 tablespoon crushed red peppers
2 tablespoons lime juice
Combine all ingredients in a large pot. Bring to a boil; reduce heat and simmer 10 minutes. Ladle hot salsa into jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 15 minutes in a hot water bath.
Did you make this recipe? Share your photo here:
Make sure the page has finished loading before you upload a photo.
Max photo size is 512KB. The best size to upload is 500 x 375 pixels.
By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.