In theory, this is supposed to be a salsa. But thanks to me using my bumper crop of kung pao peppers (and only de-seeding half) this turned into quite the spicy condiment. Because I didn't use paste tomatoes it was kind of thin out of the pot to be what most Americans would consider to be a salsa, but it thickened up when I canned it. Either way, it is wicked good. I can't wait to try it on tacos. Or greens. Or tortilla chips. Or anywhere I want a spicy, vinegary kick.
This recipe is from Ball Complete Book of Home Preserving. I *highly* recommend this book for all things canning. There are loads of delicious recipes and good explanations of canning techniques.
Ingredients (Makes 2-3 pints)
3 cups chopped tomatoes
3 cups chopped peppers (I used 1 bell pepper & the rest kung pao, with half of the kung pao seeded & the other half with the seeds intact. Ball's recipe uses seeded jalapenos.)
1 cup chopped onion
1 cup cider vinegar
6 cloves garlic, finely minced (from my garden!!)
2 tsp dried oregano
1.5 tsp salt
1/2 tsp ground cumin
1. In large sauce pan, combine all ingredients. Bring to boil over medium-high heat, stirring occasionally.
2. Reduce heat to gentle boil and cook until slightly thickened, about 10 minutes or so.
3. If you want to preserve, you may either can this recipe (using sterilized cans & processing pints in a boiling water bath for 15 minutes) or freeze cooled sauce.