After spending several hours preparing to can my garden stuff I often wonder why - why, when I can just buy it from the store. I guess it is because I think it tastes better when I've grown it, cared for it, and preserved it. It also has... a bit to do with pride in ownership.
Brandy's Hint of Lime Salsa
(A tart - zesty - spicy salsa)
12 C. peeled chopped tomatoes
2 large onions – diced (approx. 4
C.)
5 bell peppers – diced (approx. 4
C.)
4 jalapenos – diced (remove seeds/veins
from 2)
4 cloves garlic - diced
1 tsp. red pepper flakes
½ tsp cumin
1 tbsp. canning salt
2 tbsp. diced cilantro
1 ¼ C. cider vinegar
2 limes - zest and add the juice too
1 tsp. red pepper flakes
½ tsp cumin
1 tbsp. canning salt
2 tbsp. diced cilantro
1 ¼ C. cider vinegar
2 limes - zest and add the juice too
Combine ingredients in a
stainless steel pot (use a stick blender to puree if you like) – stir, stir and
bring to a boil.
Reduce heat and boil gently, (stir
away) until sauce thickens to your liking (10 - 20 minutes or so).
Process pints or smaller in a
water bath canner for 15 minutes, adjusting for altitude.
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