Michelle’s Classic Salsa
Posted by Trish | Under Condiments, Dips Friday Aug 6, 2010 Submitted by Michelle Fawver
Makes approximately 10 pints
| 12 c. tomatoes | 6 c. onions | |
| 2-10 jalapenos peppers (to taste) | 5 cloves garlic | |
| 2 c. green bell peppers | 3 tbsp non-Iodized salt | |
| ¼ c. sugar | 1 c. apple cider vinegar |
Chop each ingredient with a food processor, being careful not to chop too finely or chop by hand. Mix all ingredients together. Test for degree of “hotness” by adding chopped jalapenos one at a time. Pack in hot, clean canning jars; seal & water bathe can for 25 minutes for pints & 30 minutes for quarts.
Chef’s Note: Use real apple cider vinegar – the flavored stuff is not the same. Make sure to have plenty of tortilla chips on hand, as the salsa is even better fresh than canned! Wear rubber gloves when handling the peppers.
