FIERY SALSA

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Fiery Salsa image

Original recipe came from Relish Magazine in the newspaper; I have changed the amounts to make it more manageable for the home cook. This salsa is hot, remove seeds and inner membranes of peppers for a milder flavor or use less hot peppers. The peppers can be adjusted to your own personal taste. This is the best salsa I've ever eaten and a great way to use some of those summer tomatoes.

Provided by Susan Dillard

Categories     Mexican

Time 3h5m

Yield 9 pints

Number Of Ingredients 10

10 lbs tomatoes, cored, seeded and chopped (homegrown are best)
2 1/2 cups onions, diced
8 jalapenos, minced
2 bell peppers, diced
4 ounces cilantro, chopped
6 garlic cloves, minced
3 1/2 cups white distilled vinegar
2 tablespoons salt
2 tablespoons sugar
1 lime, zest and juice (can use 2 if you like lime)

Steps:

  • Combine all ingredients in a large pot and bring to a boil. Boil 10 minutes; reduce heat and simmer an additional 10 minutes.
  • Ladle into sterilized jars leaving about 1/4 inch head space and place in boiling water bath for 15 minutes. Let cool 24 hours.

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