If you have a food processor do use it to chop the hot peppers. Beware of the pepper fumes when removing the lid if the processor. If you are chopping by hand wear gloves if you can. If not be aware of the hot pepper oils on your skin. Wash immediately after prep. Hot pepper oils can burn.
Recipe type: Condiment
Cuisine: Preserving
  • 24 cloves of garlic - minced
  • 20 large tomatoes - diced
  • 2 large red onions - chopped
  • ½ teaspoon of 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 tablespoon of honey
  • 2 tablespoons of dried parsely
  • ¼ teaspoon of celery salt
  • 1 cup of vinegar
  • *additions for hot salsa
  • *3 habanero pepper
  • *5 red thai chili peppers
  • *1 serrano pepper
  1. Place the chopped tomatoes into a colander over a bowl.
  2. Allow to drain for 15 minutes to remove some of the tomato water.
  3. In a large pot combine all the ingredients and stir well to mix completely.
  4. Slowly simmer for up to 2 hours on medium heat stirring occasionally.
  5. Cook until desired flavor and consistency is achieved.
  6. Ladle the salsa into hot jars.
  7. Clean the rims of the jars with a clean cloth.
  8. Add rings and tighten until just finger tight.
  9. Place all the filled jars into a hot water bath and process for 20 minutes.
  10. After 20 minutes remove jars rom the canner using canning tongs.
  11. Allow to cool undisturbed for 24 hours.
Recipe by Nutmeg Disrupted at