Ingredients for Six Pepper Salsa
- Tomatoes
- Onions
- Poblano Peppers
- Serrano Peppers
- Jalapeno Peppers
- Banana Peppers
- Anaheim Chilies
- Chili Peppers
- Garlic Cloves
- 1 teaspoon cumin
- Pepper
- Canning Salt
- Sugar
- Apple Cider Vinegar
- 2 cups chopped cilantro
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How to Make Six Pepper Salsa
- Finely chop 10 lbs ripe tomatoes, 2 large onions (1/4-inch dice), and 1 cup of mixed hot peppers (finely chopped; see ingredient list for specifics).
- In a large pot, combine the chopped tomatoes, onions, peppers, 2 cups chopped cilantro, 2 tablespoons lime juice, 1 tablespoon salt, 1/2 tablespoon black pepper, 1 teaspoon cumin and 1/2 teaspoon garlic powder.
- Bring the mixture to a rolling boil over medium-high heat, then reduce heat to low and simmer for 10 minutes, stirring occasionally.
- While the salsa simmers, prepare your canning jars and lids by sterilizing them in boiling water for at least 10 minutes.
- Ladle the hot salsa into the sterilized jars, leaving 1/4 inch of headspace at the top of each jar.
- Wipe the jar rims clean with a damp cloth, and place the lids and rings on top.
- Process the filled jars in a boiling-water canner for 15 minutes, ensuring the jars are completely submerged in boiling water.
- Carefully remove jars from the canner and let them cool completely. You should hear a satisfying ‘pop’ as the jars seal.
- Once completely cool, check the seals. Store in a cool, dark place and enjoy your homemade Six Pepper Salsa all year long!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
7g
Fat
0g
Carbs
0g
