Store-bought salsa just doesn't compare to the homemade variety.
Homemade hot pepper salsa is a fresh starting dish with a serious kick. It can be made in many different ways but always involves one or more of the hottest pepper varieties, such as the poblano, chipotle or habanero chile. If you make your hot pepper salsa in bulk, you can save the leftovers by canning them. Canning at home requires the safe practice of sanitary and sealing processes. The United States Department of Agriculture has developed guidelines for sanitizing and sealing your jars when canning cooked or spiced fruits and vegetables at home.
Instructions
1. Put the canner on the stove, and fill it with water. Bring the water to a boil.
2. Place the lids and jars in the boiling water for 15 minutes to sterilize.
3. Lift the lids out of the boiling water with a magnetic lid lifter.
4. Lift the jars out of the boiling water with jar-lifting tongs.
5. Stir the hot pepper salsa to mix the variety of peppers evenly. Ladle the hot pepper salsa into the jars.
6. Attach the lids and the lid rings after they have cooled.
7. Place the jars back in boiling water with tongs for 15 minutes.
8. Lift the jars out of the boiling water with the tongs. Let them cool completely.
9. Press the center of each lid, and listen for a popping sound. If a lid pops, that jar is not sealed. Discard this jar of salsa for safety.
Tags: boiling water, boiling water with, water with, jars boiling, jars boiling water, pepper salsa