Ingredients
-
1
-
6
-
2
-
3
-
4
-
1
-
1
-
1
-
1
-
-
-
-
-
-
Directions
Barbara’s Hot Salsa, We love tomatoes! Every year, when our tomatoes come in, I make spaghetti sauce, can some of the tomatoes, do sun dried tomatoes with the romas, and make fresh salsa I usually can the salsa, too I love making it extremely hot, as it tends to mellow in the canning process Sometimes, though, the heat just comes right on through It is not a raw type of hot, but with the canning, it tends to age quite nicely I keep a crock of salsa going all Summer and Fall I don’t can it until the flavors have had a change to mingle and the raw taste is gone (about 3-4 days), Fantastic! Buying jarred salsa from the stores is officially a thing of the past!, Nice recipe! used to make a very similar salsa, put it up in canning jars and pass them out as Christmas presents I too added a small amount of sugar This essential addition cuts a bit of the natural acids of the tomatoes without adding any noticeable sweetness Remember to wear gloves when working with raw peppers You may regret it if you don’t!
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Steps
|
1
Done
|
Sprinkle Salt in Bottom of Crock. |
|
2
Done
|
Add Tomatoes, Onions, Peppers, Sugar, Spices, and Lime Juice. |
|
3
Done
|
Daily, Sprinkle Just a Little Salt Into Crock and Stir. |
|
4
Done
|
on the 4th or 5th Day, Pack (what Has not Been Consumed) Into Hot Sterile Pint Jars. |
|
5
Done
|
Process in Boiling Hot Water Bath For 10 Minutes. |
