Canning Recipes

Spicy Tomato Salsa
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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6 pounds tomatoes - (abt 12 large)
9 dried hot chilies
15 garlic cloves
3 cups diced red onions
6 jalapeƱo chilies -- seeded, diced
1 1/2 cups chopped cilantro - (tightly packed)
1 tablespoon salt
3/4 teaspoon dried red chili flakes
3/4 cup red wine vinegar

Peel, seed and dice tomatoes into 1/4-inch size pieces. Remove seeds from
dried chilies; place chilies in small bowl. Wear rubber gloves to protect
hands. Pour boiling water over chilies just to cover. Secure plastic
wrap over bowl and allow peppers to steep for 15 minutes. Drain half the
water from chilies. Puree chilies and remaining water in blender for 1
minute or until smooth. Peel and mince garlic.

Combine all ingredients in a large saucepot. Bring mixture to a boil.
Reduce heat and simmer 10 minutes or so until mixture has thickened.
Ladle hot salsa into hot jars, leaving 1/4-inch headspace.

Remove air bubbles with a wooden spoon. Put on lids, then tighten bands.
Process 15 minutes in a boiling water canner.

This recipe yields about 6 pints.

Suggestion: Add 1 tablespoon olive oil to one pint of salsa before

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