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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
total:
1 hr 5 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; carbohydrates 11g; insoluble fiber 1g; sugars 6g; protein 1g; vitamin a 217.2IU; vitamin c 12.3mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.7mg; vitamin b6 0.1mg; folate 16.8mcg; sodium 180mg; potassium 117mg; calcium 7mg; iron 0.4mg.
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