Remember yesterday when I mentioned my first-ever batch of homemade salsa?
Not so great.
Okay, but not great.
Note assessment given by Big Red, HOT pepper-and-salsa connoisseur.
On to Batch #2.
Vinegar amounts and cooking times adjusted.
7-8 cups chopped ripe tomatoes
3 cups chopped onions
1 cup chopped cilantro
1 cup (adjust as desired) chopped jalapeños
1/4 cup vinegar
2-3 tablespoons lime juice
3 tsps. salt
Mix and bring to a boil. Boil 5 minutes.
Have your clean canning jars and lids simmering in hot water (not boiling) in a LARGE pot. Wash and dry the bands, but don’t put them in water.
When the salsa is ready, remove the jars from water and fill to 1/2 of top with salsa. Wipe the rims with a clean cloth before putting on the lid. Don’t over-tighten the band.
Now place the jars back in the hot water, making sure they are covered by an inch or so of water. Cover the pot and bring the water to a boil and process jars for 35 minutes.
Your canning jars may have slightly different directions, so check their website and the instructions that come with them. The canning part wasn’t hard once I got myself organized.
What’s cooking at your house?