Healthy Salsa Recipe
Ingredients:
2 packages dried hot peppers
10 cups peeled, cored, chopped tomatoes
6 cups seeded, chopped chili peppers (use mixture of mild and hot peppers)
4 cups chopped onions
1 cup vinegar
3 teaspoons salt
1/2 teaspoon pepper
Combine all ingredients in a large saucepan. Heat to a boil and simmer 10 minutes.
Ladle hot mixture into pint jars, leaving 1/2 inch headspace. Adjust lids and process in a boiling water canner: 15 minutes at 0 to 1,000 feet altitude, 20 minutes at 1,001 to 6,000 feet; 25 minutes above 6,000 feet.
Yield: 6 to 8 pints Chili Salsa
Important note: The only changes you can safely make to this recipe is to substitute lemon juice for vinegar and to change the amount of spices and herbs. Do not alter the proportions of vegetables to acid and tomatoes, because doing so can make the salsa unsafe for consumption.
See also:
Nutritional and Health Benefits of Chili Peppers
Sweet Green Red or Chili Pepper Facts
Why are Chile Peppers Hot?
