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
Author: Michelle Fawver
Recipe type: Condiment
- 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.
Photo Courtesy of Cowgirl Jules on Flickr