Saturday, October 4, 2014

Brandy's hint of lime salsa

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

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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