Canning: Jalepeno Salsa
Thursday, August 26, 2010
Often when I make salsa, I don’t really use a recipe. I glance at a few in trusty canning cookbooks, and then just use what I have. The above salsa is about two parts tomatoes, one part fresh chopped jalepenos, one part diced red onions, a generous splash of cider vinegar, 3 chopped garlic cloves, a dash of salt, and the juice of half a lime. And let me tell you, it’s kicking. I cooked it down on the stove for about 20 minutes just to reduce some of the water, and made two quick pint jars of salsa.
Posted by Erin on 08/26 at 09:05 AM
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