Ingredients
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10
-
5
-
5
-
2 1/2
-
1 1/4
-
3
-
2
-
3
-
1
-
-
-
-
-
-
Directions
Zesty Salsa for Canning,I got this years ago from the lady in our church who canned it. I’ve never made it but I’ve eaten lots of it! It’s the best salsa I have ever had. Especially good with lime tortilla chips or on taco salad (recipe #102234).,Is this recipe tested safe and approved for canning? Im new and have been told to be sure to only use approved recipes. Thank you!,Turned out great with some little changes. Cut hot peppers to 1/2 cup, tripled the garlic and added roasted green chiles, a teaspoon of black pepper, oh and replaced the vinegar with 100% lime juice. The USDA canning guide states Vinegar can be replaced with lemon or lime juice but lemon or lime juice can’t be replaced with vinegar, because vinegar is less acidic then lemon or lime juice. I have a high grade PH meter (Oakton 50S) and check everything I can, and this recipe with 100% Lime juice had a Ph of 3.67 and I’m confident it’s safe. I really don’t like vinegar in any tomato product even if you add sugar.
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Steps
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1
Done
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Combine All Ingredients Except Tomato Paste in Large Sauce Pot. |
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2
Done
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Simmer Until Desired Thickness. |
|
3
Done
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Stir in Tomato Paste. |
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4
Done
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Ladle Hot Salsa Into Hot Jars Leaving 1/4 Inch Head-Space. |
|
5
Done
|
Process 15 Minutes in a Hot Water Bath. |
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6
Done
|
Note: Use More Hot Peppers For a Very Hot Salsa or Less For Mild. |
|
7
Done
|
It Depends on How Hot Your Peppers Are and How Hot You Like Your Salsa. |
|
8
Done
|
I Never Get Close to 2 1/2 Cups For Our Mild Salsa. |
