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Barbara's Hot Salsa

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“We love tomatoes! Every year, when our tomatoes come in, I make spaghetti sauce, can some of the tomatoes, do sun dried tomatoes with the romas, and make fresh salsa. I usually can the salsa, too. I love making it extremely hot, as it tends to mellow in the canning process. Sometimes, though, the heat just comes right on through. It is not a raw type of hot, but with the canning, it tends to age quite nicely. I keep a crock of salsa going all Summer and Fall. I don't can it until the flavors have had a change to mingle and the raw taste is gone. (about 3-4 days)”
READY IN:
98hrs
SERVES:
20
YIELD:
7 pint jars
UNITS:
US

Ingredients Nutrition

  • 1 lime, juice of
  • 6 tomatoes (peeled and diced)
  • 2 onions (diced)
  • 3 jalapeno peppers (thinly sliced, two green, one red2 serano peppers)
  • 4 hot peppers (tabasco)
  • 1 tablespoon sugar
  • 1 tablespoon cumin (freshly ground)
  • 1 tablespoon coriander (freshly ground)
  • 1 teaspoon kosher salt

Directions

  1. sprinkle salt in bottom of crock.
  2. Add tomatoes, onions, peppers, sugar, spices, and lime juice.
  3. Daily, sprinkle just a little salt into crock and stir.
  4. On the 4th or 5th day, pack (what has not been consumed) into hot sterile pint jars.
  5. Process in boiling hot water bath for 10 minutes.

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