2009 Summer Salsa

14 ingredients
8 steps

Ingredients

  • 6 cups shredded zucchini
  • 4 cups shredded red peppers
  • 4 cups shredded onions
  • 14 cup chopped fresh basil
  • 14 cup chopped fresh cilantro
  • 1 cup lime, juice and zest of
  • 12 cup vinegar, 5 percent acidity (If PH is not 4.6 or lower I would just add to be safe)
  • 2 ghost bell peppers (YES 2 only if you want it really HOT)
  • 1 jalapeno, minced
  • 2 chipotle chiles in adobo, minced
  • 6 garlic cloves, minced
  • 8 -10 cups diced tomatoes
  • 6 ounces tomato paste
  • 13 cup sugar

Directions

  1. 1
    Place all in a large pot bringing to a boil then reduce and simmer for 20 minutes.
  2. 2
    Fill into hot sterile jars leaving 1/2 inch head space.
  3. 3
    Being careful not to leave any salsa on the rims.
  4. 4
    Wipe jar rims with a clean, damp paper towel.
  5. 5
    Put on lids and screw on metal bands.
  6. 6
    Process for 10 minutes in a hot water bath.
  7. 7
    Label and store in a dark place.
  8. 8
    Use with 1 year.

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