BARBARA'S HOT SALSA
We love tomatoes! Every year, when our tomatoes come in, I make spaghetti sauce, can some of the tomatoes, do sun dried tomatoes with the romas, and make fresh salsa. I usually can the salsa, too. I love making it extremely hot, as it tends to mellow in the canning process. Sometimes, though, the heat just comes right on through. It is not a raw type of hot, but with the canning, it tends to age quite nicely. I keep a crock of salsa going all Summer and Fall. I don't can it until the flavors have had a change to mingle and the raw taste is gone. (about 3-4 days)
Provided by Sweetiebarbara
Categories Onions
Time P4DT2h
Yield 7 pint jars, 20 serving(s)
Number Of Ingredients 9
Steps:
- sprinkle salt in bottom of crock.
- Add tomatoes, onions, peppers, sugar, spices, and lime juice.
- Daily, sprinkle just a little salt into crock and stir.
- On the 4th or 5th day, pack (what has not been consumed) into hot sterile pint jars.
- Process in boiling hot water bath for 10 minutes.
Nutrition Facts : Calories 19.4, Fat 0.2, Sodium 90.8, Carbohydrate 4.4, Fiber 0.9, Sugar 2.7, Protein 0.7
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