We love the sweet heat of this sunny salsa. This recipe comes from the Glass Rooster Cannery cooking school and farm store in Sunbury, Ohio.

Source: Midwest Living

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Recipe Summary

prep:
30 mins
cook:
20 mins
process:
15 mins
Servings:
40
Yield:
5 pints
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In an 8-quart heavy pot combine all ingredients. Bring to boiling. Boil gently, uncovered for 20 minutes. Remove from heat.

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  • Ladle salsa into hot, sterilized pint jars, leaving 1/2-inch headspace. Wipe jar rims; adjust lids.

  • Process filled jars in a boiling water canner for 15 minutes (start timing when water returns to boil). Remove jars; cool on wire racks.

*

Because hot chile peppers, such as jalapeños contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Nutrition Facts

52 calories; total fatg; saturated fatg; polyunsaturated fatg; monounsaturated fatg; cholesterolmg; sodium 180mg; potassium 117mg; carbohydrates 11g; fiber 1g; sugar 6g; protein 1g; trans fatty acidg; vitamin a 217IU; vitamin c 12mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 17mcg; vitamin b12mcg; calcium 7mg; ironmg.

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