Spicy Salsa

Strong tomato flavor, good peppers flavor, and hot!

This is a traditional cooked salsa. Canning salsa can be tricky because the pH must be low enough. By following these instructions, I was able to make, and can, salsa that should be safe to eat. Low pH was ensured by addition of cider vinegar, and I really liked that there were high altitude instructions (boiling water bath for an extra 10 minutes at our altitude).

The instructions specify putting the tomatoes through a food mill, but I do not have one. I learned (via google) that a blender and fine sieve were a good substitute, but didn't have the patience for the sieve.

The recipe called for 2 lbs chili peppers, but I used a mix of poblano, chili, ancho, jalapeno, anahiem, and others (see the pictures - a mountain of color).

I've cut up peppers often, and thought about Andrew's comments about tingling fingers. Despite no pain during the prolonged chopping time (2 lbs of hot peppers is a big pile), as I rinsed my calloused palms, the water transferred the capsicum to the back of my hands. All night they burned, flossing was interesting (spicy), and I've learned tonight that residual capsicum on the keyboard can renew the burn!

This book has great instructions on preserving. If you've got an urge to try, this book will give you solid instructions.