This recipe is for canning salsa for future use or making enough to take to a potluck. Canning is not that difficult as long as you invest in quality canning jars and lids (a total of about $15). You don’t even need a large canning pot, as long as you have a deep-sided spaghetti pot.
Ingredients
Yield 10 pint jars
- 4 C chopped green tomato
- 1 C chopped onion
- 1 chopped bell pepper
- 2 chopped jalapeno peppers
- 2 cloves minced garlic
- 1 TBL salt
- 1 tsp ground cumin
- 1/4 C minced cilantro
- 1/2 C chopped raisins
- 1/2 C chopped apple
- 1/4 C muscovado or turbinado sugar
- 2 C apple cider vinegar
- Blacken jalapenos, sweat, and remove skin
- Chop all outside skin, but not seeds or stem
- Put chopped bell pepper, chopped onion and chopped green tomatoes in a skilet and heat just until onion is barely softened
- Mix together to use over the next month.
- OPT: Heat to near boiling and then process in water bath for 20 minutes to can. Canned jars will keep until next season.
