Zesty Salsa

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Zesty Salsa

Zesty Salsa


  • 10 cups chopped seeded, peeled, cored tomatoes (about 6 pounds)
  • 5 cups chopped and seeded long green peppers about 2 pounds
  • 5 cups chopped onions about 11/2 pounds
  • 2 1/2 cups chopped and seeded hot peppers about 1 pound
  • 1 1/4 cups cider vinegar
  • 3 cloves garlic minced
  • 2 tablespoons cilantro minced
  • 3 teaspoons salt
  • 1 teaspoon hot pep


  • Combine all ingredients in a large saucepot, adding hot pepper sauce, if desired. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars, leaving ¼-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.

    Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

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