Home-made salsa is so easy to make and is infinitely more tasty than anything store-bought. It's also a great, versatile condiment to have in the fridge and can be used for anything from a great dip for chips to an easy sauce for pasta, etc.
2½cupschoppedseeded green peppers (I used red bell peppers)
1¼cupschopped chilli peppersremove the seeds if you want the salsa to be less spicy
2clovesfresh garlicfinely chopped
1tablespoonfinely chopped coriander
½teaspoonhot sauceI used Tobasco
Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
Combine tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce, if using, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly.
Reduce heat and boil gently, stirring frequently, until slightly thickened for approximately 10 minutes.
Ladle the hot salsa into the hot jars, leaving ½ inch (1.25cm) headspace. Remove air bubbles and adjust headspace by adding more hot salsa, if necessary. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
Process both pint and half pint jars in a boiling water canner for 15 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
This recipe is originally from the Ball® fresh preserving website. It is recommended to follow their recipes when you preserve to ensure a safe end result.