Prep 45 mins
Cook 45 mins
From Clemson Extension. http://hgic.clemson.edu/hottopics/details/2008/07pickling.htm Sounds plain but you dress it up when serving with your favorite combination of cumin, cilantro, garlic as these can sometimes affect processing, develop off-flavor or colour or affect acidity (& food safety). I do not recommend straying from amounts in recipe as this can adversely affect food acidity & safety. Use fewer peppers to decrease heat rather than increasing other parts of recipe recipe as this will not decrease acidity.
- 10 cups tomatoes (peeled, cored, chopped)
- 6 cups chili peppers (seeded, chopped, use mixture of mild and hot peppers)
- 4 cups onions, chopped
- 1 cup vinegar, 5% acidity (do not use homemade vinegar)
- 3 teaspoons salt
- 1⁄2 teaspoon pepper
- Hot Pack: Peel and prepare chile peppers. Peel, wash and dice onions. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins, and remove cores.
- Coarsely chop tomatoes and combine them with chopped peppers, onions, and remaining ingredients in a large saucepan. Heat to boiling; then reduce heat and simmer 10 minutes.
- Fill hot salsa into hot jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids.
- Process pint jars in a boiling water bath canner for 15 minutes.