Traditional salsa with a zesty kick! Use whatever type of chillies your family prefers - add hot pepper sauce if your tastes are even more daring.
Serves: Makes 6 jars
- 10 cups chopped cored peeled tomatoes (about 25 medium)
- 5 cups chopped seeded green peppers (about 4 large)
- 5 cups chopped onions (about 6 to 8 medium)
- 2 1/2 cups chopped seeded mild chillies (about 13 medium)
- 1 1/4 cups cider vinegar
- 3 cloves garlic, finely chopped
- 2 tbsp finely chopped cilantro
- 1 tbsp salt
- 1 tsp hot pepper sauce, optional
- 6 x 500ml pint preserving jars with lids and rings
- Prepare the boiling water canner or stock pot. Heat the pint jars and lids in simmering water until ready for use. Don't boil.
- Combine all the ingredients in a large stainless steel saucepan. Bring to a boil over a medium-high heat, stirring constantly. Reduce the heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
- Ladle the hot salsa into the hot pint jars, leaving 2cm head space. Remove any air bubbles and adjust the headspace, if necessary, by adding more hot salsa. Wipe the rim, centre the lid on the pint jar and screw on the ring.
- Process the pint jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove the pint jars and cool. Check the lids for seals after 24 hours. The lids should not flex up and down when the centre is pressed.
- To save time on chopping, just throw all the veg into a food processor and give them a whizz.
- Thank you to Ball Home Preserving for this zesty salsa! Find more recipes at freshpreserving.co.za.
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