Barbara's Hot Salsa
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)
Steps
Sprinkle salt in bottom of crock.
Add tomatoes , onions , peppers , sugar , spices , and lime juice.
Daily , sprinkle just a little salt into crock and stir.
On the 4th or 5th day , pack into hot sterile pint jars.
Process in boiling hot water bath for 10 minutes.
Ingredients
lime, juice of, tomatoes, onions, jalapeno peppers, hot peppers, sugar, cumin, coriander, kosher salt