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Recipe Tags: Weeknight Time To Make Course Main Ingredient Preparation Occasion Low Protein Healthy Appetizers Canning Condiments Etc Vegetables Fall Low Fat Dietary Low Cholesterol Seasonal Low Saturated Fat Low Calorie Low Carb Inexpensive Cooking Mixes Healthy 2 Low In Something Equipment Technique Unprocessed Freezer 4 Hours Or Less

Fresh Homemade Salsa For Canning

A unique blend of peppers, onions and cilantro give this homemade pico de gallo type salsa it's deliciously fresh taste. serve fresh or bottle to preserve.

Steps

Wash all jars , lids etc in the dishwasher.
Always wear gloves while preparing salsa !.
Prepare tomatoes by soaking tomatoes in boiling water for 2-3 minutes to split and loosen skins.
Peel and chop all tomatoes , drain excess juices off in a strainer or colander before adding to extra large bowl.
Dice or cube all onions and peppers into the same bowl.
Add chopped cilantro.
Once all the vegies are in the bowl , stir in the lemon juice , garlic powder , salt and pepper.
Taste to see if it is as hot as you would like it - if not add 1-2 more hot peppers tasting after each addition.
Keep in mind as it sits for a while it will get a little bit hotter.
Bring all ingredients to a boil in large pot & simmer for 15 minutes.
Stir often to prevent sticking.
Fill jars leaving about 3 / 4 inch at the top.
Wipe off tops of the jars before putting lids on.
Screw lids tight then turn back about 1 / 4 turn.
Process in steam canner or boiling water bath for 15 minutes.
Cool jars.
Befo.

Ingredients

tomatoes, onions, red bell peppers, chili peppers, jalapeno peppers, lemon juice, garlic powder, salt, pepper, cilantro