Kathy's Hot Salsa Recipe for waterbath canning

[Kathy]

Zesty Salsa for Canning
Makes 7-9 pints

11 2/3 cups -roughly chopped tomatoes
5 7/8 cups- chopped and seeded bell peppers
5 7/8 cups -chopped onions
3 cups -hot peppers, chopped, seeded use less for milder salsa
1 1/2 cups -cider vinegar
3 1/2 -garlic cloves, minced
7 1/16 teaspoons -cilantro, minced
1 1/4 tablespoons -salt
1 1/4 (6ounce) cans -tomato paste

Combine all ingredients except tomato paste in large sauce pot.
Simmer until desired thickness.
Stir in tomato paste.
Ladle hot salsa into hot jars leaving 1/4 inch head-space.
Process 15 minutes in a hot water bath.
Note: use more hot peppers for a very hot salsa or less for mild.
It depends on how hot your peppers are and how hot you like your salsa.

[momo]

Sounds good. Thanks for posting!

[Kathy]

I made the zesty salsa but I added 1 Tablespoons of dried chipotle pepper flakes to the recipe. The finished product is awesome.
I let it simmer for close to 1 1/2 hrs to thicken it to my desired level.

Here's a pic of the finished product; this is a double batch.