Description:

As hot as you like

Source:

My own formula

Serves/Makes:7 or more pints

Ingredients

• 16 cups (3775 ml) to 18 cups (4250 ml) chopped drained tomatoes
• 1 cup (225 ml) chopped hot red peppers
• 1 or 2 sweet green or red chopped peppers
• 5 medium onions, chopped
• 2 tbsp (30 ml) canning salt
• 1 cup (225 ml) sugar
• 2 tbsp (30 ml) dried cilantro, optional
• 2 tsp (10 ml). to 4 tsp (20 ml). hot pepper flakes--you can add more the last half hour
• 2 tsp (10 ml). paprika.
• 1 cup (225 ml) white vinegar(add later)

Preparation

• Prepare tomatoes as for canning.
• Wash, peel and chop tomatoes (I chop them into a collander to rid some of the liquid).
• Chop onions and peppers (wear gloves for the hot ones).
• Measure tomatoes. 3 or 4 cups (950 ml) over or under does not matter.
• Put in large stainless steel or enamel sauce pot.with all other ingredients--except vinegar.
• Bring to slow boil and simmer about 2 hours.
• Add vinegar and continue simmering until consistancy you like. I use 3 shallow pots at the half way mark. It reduces faster.
• Prepare jars and lids as usual for canning.
• Add hot salsa, filling jars to half inch.
• Wipe jar tops and apply lids--just hand tight.
• Hot water bath canning is fine. 30 minutes for pints, after the water starts to boil. I use a pressure canner and process for 30 minutes at a scant 10 lbs (4.5 kg). pressure for 30 minutes.
• Let the pressure canner cool naturally for a few hours before opening.

Comments

This is my 9th batch of Salsa this season. Every one is different. One batch has 2 cups of sugar,some have 1 and some have none. My family members all have their own favorite. I give it away to my children and grand-children. Some like it hot, some sweet. They all get at least some of what they like. I keep a ledger of all the formula's with a Lot number for each. All jars are marked with the date and Lot number. All I need do is look in the ledger for the formula. One important note. Always use equal parts sugar and vinegar. You can make it without sugar or vinegar.