Salsa
- 24 cloves of garlic - minced
- 20 large tomatoes - diced
- 2 large red onions - chopped
- ½ teaspoon dried coriander
- ½ cup of fresh squeezed lemon juice
- ½ cup of fresh squeezed lime juice
- 2 tablespoons + 2 teaspoons of chili powder
- 2 tablespoons + 2 teaspoons of cumin
- 2 teaspoons of salt
- 2 teaspoons of pepper
- 4 tablespoons of honey
- 2 tablespoons of dried parsley
- ¼ teaspoon of celery salt
- 1 cup of vinegar
- For extra hot salsa:
- 3 habanero peppers
- 5 red thai chili peppers
- 1 serrano pepper
- Chop the hot peppers in the food processor.
- Set aside.
- Chop the tomatoes and place in a large colander for 15 minutes to drain off the tomato water.
- After 15minutes combine all the ingredients in a large pot.
- Stir well to combine.
- Simmer for 2 hours over medium low heat.
- Cook until a thick consistency is achieved.
- Ladle into hot sterilized jars.
- Clean the rims with a cloth.
- Add the lids and rings until finger tight.
- Place the filled jars into a canner with hot water.
- Process the jars for 20 minutes.
Recipe by Nutmeg Disrupted at https://nutmegdisrupted.com/salsa/
3.5.3251