|Last weekend we made some salsa with peppers and tomatoes from our garden and I thought I would share the recipe. The only change we made is that we left out the cilantro since both of us hate it, and if I made it again I think I would add more tomatoes. We used cayenne peppers and it turned out pretty spicy (at least in my opinion!), but delicious. I just need to eat it with sour cream :-)|
|Ball Blue Book Salsa|
Mix everything together in a large saucepan and bring to a boil. Reduce heat and simmer for 10 minutes. Ladle into hot pint canning jars, put on lids and rings and process in a boiling water bath for 15 minutes.
NOTES: This uses about 6 pounds tomatoes, 2 pounds green pepper and 1 1/2 pounds onion. Depending on your tastes and how hot your peppers are, you may want to use less hot pepper. 3/4 cup finely chopped jalapeñoss, with no hot pepper sauce added, makes a mild to medium salsa.
You could also drain off some of the tomato juices before mixing everything together.Servings: 6 pints