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Lynda's Canned Hot Jalapeno Salsa

Lynda's Hot Jalapeno Salsa

Lynda's Canned HOT Jalapeno Salsa


10 cups peeled, chopped tomatoes
2 cups onions
2 cups jalapeno                                      2 cups green sweet peppers
2 cups red sweet peppers
2 cups carrots
1/4 cup salt
1 1\2 cups apple cider vinegar

Dice all vegetables, or use a food processor, leaving them somewhat chunky... Combine all ingredients and bring to a boil. Simmer for 45 minutes to 1 hr. 

Pour into canning jars that have been washed in dishwasher and stored in 200 degree oven until ready to fill.   Boil lids for several minutes.  Fill jars, wipe off lip of jar with clean damp cloth, put the lid on, close it tightly and turn jar upside down.  When jars have completely cooled, turn over and check for tight seal.  It should not have any movement when pressing on the center of the lid.   ... Makes 5 quarts or 8 pints

Tip:  If you like your salsa hot... leave the seeds in the jalapenos.  The oils in the jalapeno peppers can be hard on your skin.  Gloves are a good idea!  And for sure, keep your hands away from your eyes!


Canned Tomatillo Salsa

5 Cups Tomatillos chopped  (Green tomatoes can be used)

1 Cup long green chilies, seeded and chopped (about 3 chilies)

1/2 cup jalapeno peppers, seeded and finely chopped (about 2 peppers)

2 Cups onions, chopped (about 2 medium)

1 Cup vinegar

1/4 Cup bottled lime juice

6 Cloves garlic, minced

1 tablespoon ground cumin

2 Tablespoons cilantro, minced

1 Tablespoon salt

1 Teaspoon red pepper

Yield: 5 pints


Combine all ingredients in a large saucepan.  Stir frequently over high heat until mixture begins to boil.  Then reduce heat and boil gently for 20 minutes, stirring occasionally.  Ladle hot salsa into hot pint jars, leaving 1/2 inch headspace.  Wipe jar rims and cap with properly pretreated lids.  (Follow canning directions for the Jalapeno salsa above.)

Tip:  This is a very good canned salsa for those that like green salsas!





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