※ Fresh Salsa

INGREDIENTS

• 1-½ cup Finely Diced Red Onion
• 1 Tablespoon Minced Garlic
• 1 cup Apple Cider Vinegar
• 10 cups Coarsely Chopped, Seeded, And Cored Roma Tomatoes (about 25 Tomatoes) **
• 1 whole Capsicum, Stem And Seeds Removed And Finely Chopped (red or green)
• 2 whole Jalapeños, Stem Removed, Finely Chopped
• 3 whole Habaneros, Stem Removed, Finely Chopped
• 1 cup Chopped Fresh Coriander, Loosely Packed
• 1 Tablespoon Oregano
• 1 Tablespoon Sugar
• 1 Tablespoon Tabasco
• 2 teaspoons Cumin
• 1-½ teaspoon Salt
• 9 jars 8-ounce Size Canning Jars With Lids And Rings***

*** I didn't use canning jars, just regular jars with metal lids (sterilized)

** I use an apple corer on the tomatoes to save time

METHOD

In a large stainless steel saucepan, combine onions, garlic and vinegar. 

Bring to a boil over high heat, stirring occasionally. Reduce heat and boil gently for 2 minutes. Stir in tomatoes and capsicum.

Return to a boil and cook for 3 minutes. 

Add remaining ingredients and return to a full boil, stirring constantly. Reduce heat and boil gently, stirring occasionally, just until the peppers are tender (3-5 minutes). 

Remove from heat.

Fill 8-9 jars (8 ounces each), leaving 1/2 inch head space. Process according to standard canning practices, in a hot water bath for 15 minutes.

Ingredients