Ingredients
-
3
-
3
-
1
-
6
-
2
-
2
-
1 1/2
-
1/2
-
1
-
-
-
-
-
-
Directions
Jalapeno Salsa, This makes about 3 pints, I store it in the refrigerater, The longer it sits the hotter it gets With this recipe you always have salsa in the refrigerator , This is a great recipe, I substituted one cup of jalapeno for red bell pepper which adds color and takes some of the heat out This exact recipe is also in the Ball Blue Book of preserving on page 79 Excellent finished product, not too hot for the wife , This is a great recipe, I substituted one cup of jalapeno for red bell pepper which adds color and takes some of the heat out This exact recipe is also in the Ball Blue Book of preserving on page 79 Excellent finished product, not too hot for the wife
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Steps
|
1
Done
|
Combine All Ingredients in Large Saucepot. |
|
2
Done
|
Bring Mixture to a Boil. |
|
3
Done
|
Reduce Heat. |
|
4
Done
|
Simmer For 10 Minutes. |
|
5
Done
|
Ladle Hot Salsa Into Hot, Sterilized Jars, Leaving 1/4-Inch Head Space. |
|
6
Done
|
Adjust 2-Piece Caps. |
|
7
Done
|
Process For 15 Minutes in Boiling-Water Canner. |
