Salad nachos with home-preserved zesty salsa recipe
Salad nachos is a delicious and healthier rendition of this dish With home-made and preserved tomato salsa.
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Ingredients
- 5 cups chopped cored peeled tomatoes about 13 medium or 7 large
- 2-1/2 cups chopped seeded green bell peppers about 2 large
- 2-1/2 cups chopped onions about 3 to 4 medium, or 2 large
- 1-1/4 cups chopped seeded chili peppers such as hot banana, Hungarian wax, Serrano, or jalapeño (about 7 medium)
- 3/4 cup cider vinegar
- 1 to 2 cloves garlic finely chopped
- 1 Tbsp finely chopped cilantro
- 1-1/2 tsp salt
- 1/2 tsp hot pepper sauce optional
- 4 500ml / half pint glass preserving jars with lids and bands
Instructions
- PREPARE boiling water canner (a large stockpot will do). 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 about 10 minutes.
- LADLE hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust the headspace, if necessary, by adding hot salsa. Wipe rim. Centre lid on jar. Apply the band until the fit is fingertip-tight * do not over-tighten the jar
- PROCESS the jars in a pot of boiling water for 15 minutes (adjust for altitude). Remove jars and cool. Check lids for seal after 24 hours. The lid should not flex up and down when the center is pressed.
Notes
Once the tomato salsa has been properly canned it will be stored in a cool dark cupboard for a few years.
Servings: 16