" If you feel like lovin me..if you've got the notion....." Love it Man!
5 pounds tomatoes
2 pounds chile peppers (bells, anchos, whatever you like)
1 pound onion
1 cup vinegar (white)
3 teaspoons salt
1/2 teaspoon pepper
cilantro to taste (this is my addition, it seems to loose it's flavor during canning so you might want to wait until you serve before adding the cilantro. Me? Why wait for anything!)
You can just chop it all up and eat it fresh (most excellent) or.....
Blanch, core, peel, and chop tomatoes. Chop peppers. Here's were you can kind of make it your own. Change the "heat" by adding more or less hot peppers. Experiment with different kinds of chiles! This year I used some anchos, some sweet Italian, some kind I'm not sure of (it was HOT!), and of course jalapeno. For me 1/4 pound of hot chiles are enough. But that's just me. Chop the onions and cilantro (again, you may want to wait to add this) add the salt, pepper, and vinegar. Mix it all up good.
Toss the mixture into a pot (heavy bottom works best) and heat to boiling. Reduce heat and simmer 10 minutes. Fill hot, sterilized, pint jars with hot salsa, leaving 1/2 inch headspace. Remove any air bubbles, wipe rim, and put the lid on. Process in hot water bath for 15 minutes. Makes about 8 pint jars
This recipe was taken from "So Easy to Preserve" put out by the "Cooperative Extension University of Georgia". By the way, this is the "go to" book for canning. Here in Iowa, if you call the university extension for canning info they refer you to this book! Ted
