Fresh Garden Salsa
10 ingredients
5 steps
Ingredients
- 7 cups tomatoes, diced, seeded, peeled, and cored
- 6 green onions, sliced
- 2 jalapeno peppers, diced
- 4 cloves garlic, minced
- 1/2 cup vinegar
- 2 tablespoons lime juice
- 4 drops hot pepper sauce
- 2 tablespoons minced cilantro
- 2 teaspoons salt
- 4 Ball(R) or Kerr(R) Pint (16 oz) Jars with lids and bands*
Directions
-
1Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
-
2Combine all ingredients in a large saucepan.
-
3Heat to a boil. Reduce heat and simmer 15 minutes.
-
4Ladle hot salsa in to hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
-
5Process filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
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