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- As hot as you like
- My own formula
Serves/Makes:7 or more pints
- 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)
- 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.
- 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.
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