Hot Summer Salsa Recipe
by Mindy Merrell
For years I’ve judged canned goods at the Tennessee State Fair in Nashville, and I’m still in awe of the colorful rows of jams, fruits, vegetables, pickles and salsas—and the pride each jar represents. But of the many categories, salsa has lit the biggest fire in the home canning world. For good reason. This spicy, tomato-based condiment is both delicious and easy to prepare and can using the boiling water bath method.
Ingredients
8 cups peeled, cored, chopped fresh tomatoes
1 to 2 cups seeded and chopped fresh jalapeno peppers (use more or less to taste)
2 cups chopped onion
8 garlic cloves, minced
1/2 cup chopped fresh cilantro,
1 tablespoon salt
3/4 cup cider vinegar
1/4 cup fresh lime juice
Instructions
Combine all ingredients in a large pot. Bring to a boil over medium-high heat. Reduce heat and simmer about 10 minutes. Pour hot salsa into hot pint jars, leaving 1/4-inch headspace. Seal jars with two-piece caps. Process in a boiling water bath for 15 minutes. Makes 4 to 5 pints.
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