CINCINNATI - Zesty Salsa from Steve Geddes, Local 127
Makes 3 Pint Jars
5 cups chopped, cored peeled tomatoes
2 ½ cups chopped, seeded green bell peppers
2 ½ cups chopped onions
1 ¼ cups chopped, seeded chili peppers (such as jalapenos, hot banana, Hungarian, etc.)
2/3 cup cider vinegar
1 garlic clove, finely chopped
1 Tbsp finely chopped cilantro
1 ½ tsp salt
½ tsp hot pepper sauce, optional
1. PREPARE stockpot/canner and jars as directed in step-by-step instructions
2. COMBINE tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce, optional, 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 jars, leaving ½ inch headspace. Remove air bubbles; re-measure headspace. If needed, add more salsa to meet recommended headspace. Wipe rim; center lid on jar. Screw band until fingertip-tight.
4. PROCESS filled jars in boiling water for 20 minutes. Remove stockpot lid. Wait 5 minutes, then remove jars, cool and store.
Copyright (c) 2010 The E.W. Scripps Company and Angie's List
Top Lifestyle Headlines
Match these famous lines, which have been translated into text messages, to their author and work.