DIANE'S ROASTED PEPPER SALSA

Diane's Roasted Pepper Salsa image

This tomato salsa is mild - double the jalepeno peppers for hot salsa. It's important to use commercial lemon and lime juice to assure the finished salsa is acidic enough to can safely. Fresh squeezed juice can vary in acidity.

Provided by dianegrapegrower

Categories Onions

Time 1h45m

Yield 10 pints

Number Of Ingredients 11

Ingredients

10 cups tomatoes, peels and chopped
2 1/2 cups onions, chopped
3 cups bell peppers, chopped (red are prettiest()
3 cups cucumbers, peeled and chopped
3/4 cup lemon juice
3 tablespoons lime juice
3 poblano peppers, roasted, peeled, and chopped
5 jalapeno peppers, seeded and chopped
4 teaspoons garlic, crushed
2 tablespoons salt
1 habanero pepper, seeded and minced (optional)

Steps:

Combine all ingredients, and simmer until reaches desired consistency (about 30 minutes, depending on how juicy the tomatoes are).
Ladle into hot pint jars. Cap with two piece caps, and process in boiling water bath for 15 minutes.
Cool and store in cool, dark place.

Nutrition Facts : Calories 86.7, Fat 1, SaturatedFat 0.2, Sodium 1410.2, Carbohydrate 19.7, Fiber 5, Sugar 8.8, Protein 3.4

*** Explore more Diane's Roasted Pepper Salsa Recipes »

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