Ball’s current “Blue Book” ( I say current because I snapped a picture of the one at Wal-Mart) has a recipe for Spicy Tomato Salsa in it. This salsa is delicious by my way of doing it. I altered the recipe slightly out of necessity. You will see the necessities in parenthesis as I type it out. So give it a try if you have tomatoes this winter or even next Spring.
- 6 pounds of tomatoes (I used twelve, period. )
- 6 jalapeno peppers
- 9 dried hot chili peppers (I used three fresh hot, red peppers, not habanero but the other fresh red ones, and NOT bell pepper)
- 3 cups diced red onion ( I used one large red onion)
- 1 1/2 cups chopped cilantro (I used a whole “bunch”)
- 15 cloves garlic, minced ( mine: two to three heaping teaspoons of already minced garlic from the jar)
- 3/4 tsp. crushed red pepper (just add what looks like a teaspoon)
- 3/4 c. red wine vinegar ( I used straight vinegar with Cabernet Sauvignon wine to top it off. On the second batch I used Scaia wine, which is a corvina grape and can be purchased at Marcello’s in Lafayette LA) : I didn’t have red wine vinegar so I made my own!
Now there are complete instructions with the Ball guide, but this is how I did it.
Chop all ingredients, and do not blanch or remove skins from tomatoes. Throw all ingredients into a good size pot. (The older generations didn’t measure things or go to such long lengths of removing the skins from their tomatoes (except for sauces), they were happy to get it done and happier to have it to eat!)
Bring this mixture to a boil and then simmer for ten minutes. Fill your pint jars, add lids, process in a hot water bath (boiling water) for 15 minutes. I will say it is important to cover the jars with at least one inch of water in the hot water bath. That part I don’t mix up.
Then listen to the little pops as the jars seal once removed from the hot water bath! Enjoy now, or later! It really is just right, not too much heat and nothing else overpowered.
Why not give it a try!