Recipe is adapted from the Ball Canning and Recipes website.
5 c. (about 9 medium) tomatoes
2 ½ c. (3 medium) green bell peppers
2 ½ c. (4 small) onions
1 ¼ c. chili peppers (about 7 jalapeños)
2 cloves garlic
1 TBS. cilantro
¾ c. apple cider vinegar
1 ½ tsp. salt
First, remove the skins from the tomatoes. To do this, place the tomatoes in a pot of boiling water for 30-45 seconds.
Then, transfer immediately to a tub of cold water.
Score the tomatoes with a knife and the skins should peel right off. Cut the stem and any bad spots from the tomatoes, then cut into pieces about the size of apple slices. Squeeze some of the water out of the tomatoes over the sink; the water would have to be cooked out anyway.
Chop the green bell peppers...
and the chili peppers. Any type of chili pepper will do, just use what your family can handle. I used a combination of jalapeños, habaneros, and cayennes. It's pretty spicy! Remove some seeds and membranes from the peppers to cut back on the heat.
Chop two cloves of garlic and a tablespoon of fresh cilantro.
Throw everything in a large pot with the apple cider vinegar and salt and bring it to a boil, stirring often.
Once the ingredients have come to a boil, turn the heat down so that it boils gently. Continue to stir occasionally. At this point, you can use an immersion blender to break it up. If you want your salsa chunky, it only needs a couple of pulses. I like my salsa smooth so I just put the blender in and let it go to work!
Let the salsa cook for an additional 10 to 20 minutes, until it has cooked down and reached a consistency you're happy with. Have your canning jars, lids, and rings sterilizing during this time.
Ladle the salsa into the hot jars, wipe of the rims, and attach the lids and rings.
Process pints and half-pints in a water bath canner for 15 minutes. When done, remove and let the jars sit undisturbed for 24 hours, then check that the lids have sealed.
This recipe yields 3 to 4 pints or 6 to 8 half-pints. I got 1 pint and 6 half-pints from my batch.
Once the seal has broken, store the salsa in the refrigerator for about 10 days. If you're not into canning, you can also store this salsa in the freezer.
Recipe: Small Batch Spicy Salsa