Summer Pepper Salsa!
I am awash in tomatoes, onions and peppers from the garden right now, so here is my easy peppery salsa recipe:
* 10 cups peeled, cored and chopped tomatoes
* 2 cups chopped onion (I use a sweet onions but any will do)
* 2 cups seeded and chopped sweet peppers (I use bells and banana peppers)
* 4 cups seeded and chopped “hot” peppers (I use mostly Anaheims and holy mole peppers which are mild — I usually only use 3-4 jalapenos and 1 or two serranos which are extremely hot)
* 3/4 cup cider vinegar
* 1/4 cup lime juice
* 2 tsp salt
* 5-6 crushed black peppercorns
* chopped fresh cilantro
Combine everything except the cilantro in a large pot and bring to boiling. Lower heat and simmer for 8-10 minutes. Add chopped cilantro (I use about 1-2 cups) and mix in just before packing in hot jars and sealing.
Makes about 6 pints. Enjoy!
* 10 cups peeled, cored and chopped tomatoes
* 2 cups chopped onion (I use a sweet onions but any will do)
* 2 cups seeded and chopped sweet peppers (I use bells and banana peppers)
* 4 cups seeded and chopped “hot” peppers (I use mostly Anaheims and holy mole peppers which are mild — I usually only use 3-4 jalapenos and 1 or two serranos which are extremely hot)
* 3/4 cup cider vinegar
* 1/4 cup lime juice
* 2 tsp salt
* 5-6 crushed black peppercorns
* chopped fresh cilantro
Combine everything except the cilantro in a large pot and bring to boiling. Lower heat and simmer for 8-10 minutes. Add chopped cilantro (I use about 1-2 cups) and mix in just before packing in hot jars and sealing.
Makes about 6 pints. Enjoy!
