ready in: 1-2 hrs
serves/makes: 4 pints
recipe id: 44332
cook method: stovetop
7 cups ripe tomatoes, diced, seeded, peeled, and cored
6 green onions, sliced
2 jalapeno peppers, diced
4 cloves garlic, minced
2 tablespoons cilantro, minced
2 teaspoons salt
1/2 cup vinegar, 5% acidity
2 tablespoons lime juice
4 drops hot pepper sauce
Prepare Ball brand or Kerr brand jars and closures.
Combine all ingredients in a large sauce pot. Bring mixture to a boil. Reduce heat and simmer 15 minutes.
Carefully ladle hot salsa into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met, fingertip tight.
Process 15 minutes in a boiling-water canner.
NOTE: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.
For altitude adjustment increase processing as indicated below: 1,001 3,000 ft 5 minutes; 3,001 6,000 ft 10 minutes; 6,001 8,000 ft 15 minutes; 8,001 10,000 ft 20 minutes
nutritionNutritional data has not been calculated yet.
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