This is a wonderful but spicy salsa recipe, that is a hit every time I make it. I can up dozens of pints of this during the summer when my garden is bursting with tomatoes and peppers. Then I keep many of the jars until Christmas and pop them into a basket with a bag of gourmet corn chips as a gift, and it is always well received!
This recipe makes 6-7 pints, so have as many jars sterilized and ready to go. Follow the water bath canning methods, in the previous article Canning 101 .
8 cups of tomatoes – skinned and chopped
2 cups of onions, chopped
1 cup of green bell pepper, chopped
1 cup of jalapenos, finely chopped (you can use more or less if you prefer)
6 cloves of garlic, minced
¼ cup chopped cilantro
2 cups of carrots, chopped
2/3 cup of lemon juice
1 TBS salt
1 tsp pepper
Add all ingredients to a large pot and simmer for 20 minutes. As it simmers, skim off and remove any foam that forms on top. Ladle into pint jars, and process in water bath for 20 minutes.