Choice Salsa

Gather

Ingredients

• 6 cups peeled, cored, seeded and chopped ripe tomatoes
• 9 cups total diced onions and/or sweet or hot peppers, in any combination
• 1 and ½ cups commercially bottled lemon or lime juice
• 3 teaspoons canning or pickling salt

Preserve

Instructions

1. 01

   Wear gloves when handling hot peppers. Cut peeled onions and prepared bell or hot peppers into ¼-inch dice; remove pepper stems and the seeds and membranes from bell peppers.

2. 02

   Loosen tomato skins in boiling water for 30 to 60 seconds, chill the tomatoes, then peel, core, and seed them. Chop into ¼- to ½-inch pieces.

3. 03

   Measure exactly 6 cups tomatoes and 9 cups total onions and peppers with level dry measures. Add 1½ cups commercially bottled lemon or lime juice and the salt. Do not use vinegar or bottled key-lime juice, and do not change these proportions.

4. 04

   Stir the mixture over medium heat until it boils. Lower the heat and simmer for 3 minutes.

5. 05

   Spoon the hot salsa into hot half-pint or pint jars. Keep ½-inch headspace, release trapped air, recheck the level, clean the rims, and apply lids.

6. 06

   Boiling-water process half-pints or pints for 15 minutes at 0-1,000 ft. Use the elevation tool to add the required time above 1,000 ft.
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