5 cups chopped green, yellow and/or red bell peppers (about 4 large)
5 cups chopped onions (about 5 or 6 medium)
25 chiltepin peppers (pulverized in blender)
1 1/4 cups cider vinegar
4 cloves garlic
2 TBsp cilantro, finely chopped
1 Tbsp salt
celery, about 10 stalks
2 tsp cumin powder
Instructions
Process all ingredients in food processor, add
vinegar and spices. Combine all in stainless
steel pot, stir and bring to a boil over medium
heat. Reduce heat and boil gently, stirring
frequently, until slightly thickened, about 10
minutes.
Ladle hot salsa into hot jars, leaving 1/2 inch
head space. Process in boiling water bath for 15
minutes.
Approximately 12 pints of salsa
Originally Submitted
1/1/2016
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