Homemade Salsa

Salsa is a great way to preserve summer's bounty of homegrown peppers, tomatoes, garlic and onions- in a single canning session!

Homemade Salsa

8-10 hot peppers
8-10 small sweet peppers
6 cloves fresh garlic
1 small yellow onion, sliced
1 small red onion, sliced
15 large ripe tomatoes, pureed¹
2 packages (1.06 oz each) Concord mild salsa mix
¼ cup Bragg’s apple cider vinegar
¼ cup honey
1/2 tsp salt
Jars and lids, sterilized

1. Preheat oven broiler. Grease large baking sheets.
2. Slice peppers lengthwise and deseed². Place peppers on baking sheet, skin side up.
3. Remove garlic husks. Slice extra large cloves lengthwise. Place on baking sheet with peppers.
4. Sprinkle peppers and garlic with chopped onions.
5. Roast peppers until skins puff and blacken, 10-15 minutes. Remove pan from oven and allow to cool completely.
6. In a large stockpot, combine pureed tomatoes, salsa mix, vinegar, honey and salt.
7. Chop roasted peppers, onions and garlic. Add to stockpot. 
8. Bring salsa to boil, stirring constantly and then reduce to a low simmer for at least 1 hour.
9. Fill sterilized jars with salsa and process according to safe processing standards. 
10. Allow salsa to rest three days before consuming to develop full flavor.

¹ Speed up the process by chopping and pureeing in a food processor or blender.
² Wear gloves when deseeding peppers; unless you want HOT hands for 6-8 hours.

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