Yesterday the tomatoes on the back porch sill had ripened enough to can. The original plan was to make another batch of chili sauce, but somewhere between the peeling and the canning, I decided to make salsa, instead.
We'd been digging through recipe books and found a small pamphlet from the UT Extension Service that had a salsa recipe in it.
5 pounds of tomatoes
1 pound of onions
2 pounds - yes, TWO POUNDS - of blistered peeled chili peppers
1 tbs canning salt
1 cup of vinegar
1/2 tsp black pepper
The peppers had to be blistered/blackened, either directly over a burner or under the broiler. I did mine under the broiler and then put them in a covered bowl to let them sweat to loosen the skins.
After all the vegetables are chopped, all the ingredients go in the pot and are boiled for 10 minutes, then put into the jars and water-bath processed for 15 minutes.
Let me tell you...this salsa is HOT HOT HOT!
I used some off-brand canning lids bought from Amazon. I don't like them, don't trust them. They are flimsy.
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