My mom and I collaborated yesterday to make the best salsa any of us have ever had! It is a variation of a recipe from the Ball Blue Book. Here is the recipe!
7 cups peeled and chopped tomatoes
4 cups chopped Anaheim chili peppers (green)
1 cup chopped Jalapeno peppers
12 cloves garlic, chopped
2 cups diced onion
2 tsp lime juice (we used to tiny key limes)
2 TBL dry parsley
2 TBL fresh parsley and cilantro (mixed up from the garden)
4 tsp dry oregano
1 TBL pickling salt
1 tsp cumin
2 cups apple cider vinegar
You will also need:
water bath canner and canning equipment
7 wide mouth pint jars with lids
Wear gloves while chopping the peppers and open a window. We were coughing like mad from the pepper fumes! After you have all your ingredients prepped you will combine everything together in a large pot, place on medium heat and bring to a boil. Place hot salsa in hot jars filling to 1/4" headspace. Process for 15 minutes, adjusting time according to your altitude (for example, we have to add 5 minutes).
We've already polished off 3 jars of this stuff. It is just hot enough for my taste :) Enjoy!!!
