Fiery Salsa

Name: Fiery Salsa
Prep time: 2 h 30 min
Cook time: 35 min
Total time: 3 h 5 min
Yield: 9 pints
Ingredients: 10 lbs tomatoes, cored, seeded and chopped (homegrown are best); 2 1/2 cups onions, diced; 8 jalapenos, minced; 2 bell peppers, diced; 4 ounces cilantro, chopped; 6 garlic cloves, minced; 3 1/2 cups white distilled vinegar; 2 tablespoons salt; 2 tablespoons sugar; 1 lime, zest and juice (can use 2 if you like lime)

Submitted by Susan Dillard

"Original recipe came from Relish Magazine in the newspaper; I have changed the amounts to make it more manageable for the home cook. This salsa is hot, remove seeds and inner membranes of peppers for a milder flavor or use less hot peppers. The peppers can be adjusted to your own personal taste. This is the best salsa I've ever eaten and a great way to use some of those summer tomatoes."

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Ready In:: 3hrs 5mins
Ingredients:: 10
Yields:: 9 pints

ingredients

10 lbs tomatoes, cored, seeded and chopped (homegrown are best)
2 ¹⁄₂ cups onions, diced
8 jalapenos, minced
2 bell peppers, diced
4 ounces cilantro, chopped
6 garlic cloves, minced
3 ¹⁄₂ cups white distilled vinegar
2 tablespoons salt
2 tablespoons sugar
1 lime, zest and juice (can use 2 if you like lime)

directions

Combine all ingredients in a large pot and bring to a boil. Boil 10 minutes; reduce heat and simmer an additional 10 minutes.
Ladle into sterilized jars leaving about 1/4 inch head space and place in boiling water bath for 15 minutes. Let cool 24 hours.

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RECIPE SUBMITTED BY

Susan Dillard

Oldtown, Idaho

My name is Susan and I live in Oldtown, Idaho. My husband and I have 3 horses and enjoy riding in the backcountry and camping with our horses. I enjoy cooking and quilting when we are at home.

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