Michelle Says: 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.
Michelle's Classic Salsa
40 mins 12 c. tomatoes 6 c. onions 2-10 jalapeno 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.
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Posted in Condiments, Dips |
Tagged apple cider vinegar, garlic, green bell peppers, jalapenos, Michelle Fawver, Michelle's Classic Salsa, non-Iodized salt, onions, salsa, sugar, tomatoes, tortilla chips |
Michelle Says: This is better than pickle relish!
8 hours 30 mins 10 c. small-medi zucchini 4 c. onions 1 red pepper 1 green pepper 4 tbsp salt 2½ c. apple cider vinegar 3 c. sugar 1 tbsp nutmeg 1 tbsp dry mustard 1 tbsp turmeric ½ tsp black pepper Grind or chop finely the zucchini, onions, red & green peppers. Add salt. Let stand in a covered bowl overnight. After letting stand, drain & rinse in cold water. Drain again. Add remainder of ingredients. Cook 30 minutes until hot & lightly bubbling, stirring often. To seal in jars, place mixture into scalding pint jars. Close with hot seals & place, upside down, on a clean town until cool.
Katrin Gilger | Flickr
Posted in Dinner, Sides |
Tagged apple cider vinegar, black pepper, dry mustard, green peppers, Michelle Fawver, nutmeg, onions, red peppers, salt, sugar, turmeric, zucchini, Zucchini Relish |