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Spicy Canned Salsa

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One of my most favorite things to do in the depths of winter, you know those days of endless cold, snow, and wind, that just too long moving on to let spring and summer come on in, is to grab a jar of salsa I made last summer when all the vegetables were crisp, ripe and sweet. I will get a brand new bag of chips, grab the salsa, and go put my feet up usually in the living room, without the tv on. You see I like to listen to sounds of nothingingness, just that quiet were I can hear the dogs snoring, and chips crunching in my mouth.

I take a nice big dip of salsa onto my chip, praying the chip does not break, and the moment it hits my tongue, I am back to summer, where it is hot, I mean really hot even with the air conditioner on kind of summer heat.

I can smell the fresh mowed grass, I can feel the hot sun on my head as I garden, and I am outside taking care of my veggie plants and flowers, playing ball with the dogs, and watching everything grow and thrive.

My most favorite part of the salsa experience, is just when you think its not too hot, and your ready for another bite, that heat sneaks up and hits the back of your throat! Quickly another chip is dipped and the cycle starts over, with the dipping, and the eating, until a glass of water is definitely in order to put out this fire.

I gotta say, I like hot and spicy food, I really enjoy a good hot salsa, that sneaks up on you, not the first bite, and maybe not the second, however by the time your fully committed that heat is there in those jalapenos, and serranos, and poblano peppers. I am kind of a rebel, I like to leave the seeds on the jalapeno when I make my batches, just to live on the edge a bit.

 

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Spicy Canned Salsa

Difficulty: Medium Prep Time 30 min Cook Time 40 min Total Time 1 hr 10 mins Servings: 6

Ingredients

Instructions

  1. Boil the water in your large canning pot, to get the jars and lids sterilized. While this is taking place you can start making the salsa. Blanch and Peel the ripe red tomatoes Peel onions Chop stems off of peppers Chop the green tomatoes into quarters Chop any not ripe tomato into quarters Using your food processor, chop up the chilis, jalapeno, and onions Do this until all the produce is processed. As you go dump the processed ingredients into your stock pot, I used three pots for this batch. Add equal parts vinegar, cumin, chili powder and garlic to each pot, cook on medium while the jars are being sterilized in the hot water. Process for 35 mins. This batch will make up to 12 quart jars

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