(we always double this recipe to make approximately 14 pints at a time. Please note, this recipe does not include HOW to can, just how to prepare the recipe to can and how long to process.)
- 10 cups chopped, seeded, peeled, cored tomatoes (about 6 pounds)
- 5 cups chopped and seeded green peppers (about 2 pounds)
- 5 cups chopped onions (about 1 1/2 pounds)
- 2 1/4 cups jalapeno peppers (about 1 pound)
- 1/4 cup hot peppers (we like to use a mix of habanero, cayenne, and/or serrano)
- 1 1/4 cups cider vinegar
- 3 cloves garlic, minced
- 2 Tbsp. fresh cilantro, minced
- 3 tsp. canning salt
Combine all of the ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.
Note: When cutting or seeding hot peppers, wear rubber gloves to prevent your hands from getting burned.
The end result!
And here are photos of our "handy hand-powered gadget" for you to see . . . it's a manual food processor, and it works well! Hopefully this will give a better idea of what it is like and how it works . . . .
What it looks like inside . . . when using it for making salsa, we simply chop the peppers and onions into big chunks, put them in here, spin it around for just a bit (maybe 20 seconds or so?), and then we have nicely chopped peppers and onions!