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Very Best 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 last too long moving on to let spring and summer come on in.  I like 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 nothingness, 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 or a good glob of sour cream is definitely needed to put out this fire.

I gotta to say, I like hot and spicy food, I really enjoy a good hot salsa, that sneaks up on you.

You may not get it in the first bite, and maybe not the second, however by the time your fully committed that heat is there in those jalapenos, and serrano’s, 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.

Having sour cream close by is a must.  I mean sour cream is so good with chips and salsa anyways, why not have some at the ready.

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Very Best Spicy Canned Salsa

Difficulty: Intermediate Prep Time 30 min Cook Time 45 min Rest Time 25 min Total Time 1 hr 40 mins Servings: 8 Best Season: Summer

Description

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 last too long moving on to let spring and summer come on in.  I like to grab a jar of salsa I made last summer when all the vegetables were crisp, ripe and sweet.

Ingredients

Instructions

  1. Prepare the Canning Jars

    Boil the water in your large canning pot, add the jars , bands and  lids, hard boil about 15 mins until sterilized.

    Remove jars, bands and lids from pot, set on a clean cookie sheet to cool.

    Keep the water, turn down to simmer

  2. Prepare Fresh Ingredients

    Blanch and Peel the ripe red tomatoes, remove from blanching water and peel.
    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

    Blanch and Peel the ripe red tomatoes.
    Peel onions
    Chop stems off of peppers
    Chop the green and red tomatoes into quarters

    Using your food processor, chop up the chilis, jalapeno, and onions

    Do this until all the produce is processed to the consistency you like for salsa.

    Place your empty stock pot on the stove.

    As you go dump the processed ingredients into your stock pot,

    You may need multiple stock pots to cook the salsa.

     

  3. The seasoning and cooking

    Add equal parts vinegar, cumin, chili powder cilantro and garlic to each pot, cook on medium.

    Cook until bubbly, and fragrant, stir consistently.

  4. Fill the Jars

    Bring the cookie sheet with jars over to the stove.

    Using a large ladle and funnel fill your jars . Leaving 1/4 inch from the top of the jar. 

    Place 1 lid and 1 band onto ear jar. 

    Tighten, do not over tighten they expand during the boiling 

  5. Boiling Jars

    Wipe clean your jars and place onto your canning rack into your boiling canning pot.

    Based on your altitude process the jars per USDA processing times. 

    https://extension.umn.edu/preserving-and-preparing/canning-quick-reference-chart

    Remove and set on your cookie sheet to cool, wait for the popping sound from the lid, and success!

Note

If you are not able to get the roasted peppers, I add fresh poblanos and Anaheim to make up the difference.

Once I added the roasted peppers, it made a huge difference in the flavors

Keywords: salsa, spicy, jalapeno, peppers, onion, cumin, chili powder, canning, cooking, water bath, summer, fresh. farm
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