This easy salsa recipe can be canned or stored in the refrigerator, or even frozen.
In terms of ingredients, you can adjust based on the number of tomatoes and peppers you have. Generally, you want to include a 2:1 ratio of tomatoes and sweet peppers; a 2:1 ratio of tomatoes and onions; and a 4:1 ratio of tomatoes to hot peppers–depending on taste. This makes about 3 pints
5 tomatoes–peeled, cored, chopped.
2 1/2 cups seeded, chopped banana peppers or bell peppers
2 1/2 cup chopped onions
1 1/4 cup seeded, chopped hot peppers (like poblano, jalapeno, or Serrano–to your taste)
3/4 cups apple cider vinegar
2 cloves garlic, chopped
2 tbs cilantro, minced
1 to 1 1/2 teaspoon salt.
Combine all ingredients in a large pot. Bring mixture to boil. Reduce heat and simmer for ten minutes.
If you are going to can the salsa, have 3 pint jars sterilized and hot, easy to do by running through the dishwasher and turning on the heated dry setting right at the same time you are preparing the salsa. Pour hot salsa into warm jars, leaving 1/4 inches head space at the top of each jar. Add cap and lid. Process for 15 minutes in a boiling water bath. Enjoy!
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