Originally this recipe was from The Complete Book of Small Batch Preserving and was 1/4 the measurements I share now. This salsa really does have some bite but doesn’t leave an after-burn so I’m happy to have a good spicy salsa option. I’m still not sure that this will become my one go-to salsa recipe though. I think I need to try a few more recipes…
What was so great about this salsa is that I didn’t need to peel the tomatoes and everything was blended in the food processor. This made the job even quicker and easier.
Beyond Hot Salsa
yield: 10 500 ml jars
- 8 lbs Tomatoes
- 4 large Onions
- 16 large cloves Garlic
- 16-20 Jalapeno Peppers
- 6 small Hot Red Chile Peppers, seeded
- 1 cup Apple Cider Vinegar
- 8 tsp Dried Oregano (or 8 tbsp fresh)
- 4 tsp Pickling Salt
- 4 tsp Sugar
- Process garlic and peppers in food processor and then move to large sauce pan. Process the onion and then the tomatoes the same way.
- Add the rest of the ingredients and bring to a boil. Reduce heat and boil gently, uncovered for about 15 minutes or until thickened.
- Fill jars and leave 1/2 inch space from rim. Process 20 minutes.
- Originally the recipe suggested seeding the jalapenos but I opted to leave most of the seeds in.
- I put my lids in warm water about 5 minutes before I used them.
- I wiped the rims before putting the lids on.
- I tighten the lid rings only very loosely before processing.
- I put the processed jars on a folded dish towel to allow a little circulation under the jars while they cooled.