Local chef shares recipe for canning salsa

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.