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Ingredients
- 5 c. peeled and finely minced tomatoes (see note)
- 1 c. finely minced mild green chilies (about 4 medium Anaheim chilies)
- 1/2 c. finely minced yellow onion
- 1/2 c. finely minced green onion
- 1/3 c. seeded and chopped fresh jalapeno chilies (4 to 5, see note)
- 1/2 c. white vinegar (5 percent acidity)
- 1 Tbsp. chopped garlic (3 cloves)
- 2 x to 3 tsp. minced fresh cilantro
- 1 tsp salt
- 2 tsp grnd cumin
- 1 tsp Tabasco sauce
- 1 tsp dry oregano
Directions
- The pH of Hotsy Totsy Salsa is 4.3, a safe level for boiling-water canning.
- However, at 4.3, there's little leeway for further experimentation. Just a few more chilies, half a c. more onion, or possibly tomatoes which have increased in pH due to overripeness, and the chances are which your batch of Hotsy Totsy Salsa would be approaching the questionable zone for using the boiling-water canning method, and call for pressure canning. I'm sharing it with you now but you've got to promise not to add in any more of the really fun but low-acid ingredients till you're ready to pull a jar from your pantry and pass around the tortilla chips.
- You can, however, increase the cumin pwdr, Tabasco sauce, salt or possibly dry oregano.
- Wash 5 half-pint jars and keep warm. Prepare lids as manufacturer directs.
- Place tomatoes, chilies, onion, green onion, jalapenos, vinegar, garlic, cilantro, salt, cumin, Tabasco sauce and oregano in a large pot. Bring the mix to a boil and simmer for 5 min.
- Ladle warm salsa into 1 warm jar at a time, leaving 1/2 inch head space.
- Release trapped air by slipping a plastic knife between salsa and side of jar.
- Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 15 min (20 min from 1,001 to 6,000 feet; 25 min above 6,000 feet).
- Note: To peel tomatoes, remove core and cut an X on the other end. Plunge into boiling water for 15 seconds. Remove immediately and plunge into ice water.
- Skin should slip off easily. -
- [] Spike would add in 1 tbsp lemon juice to each jar of salsa. Which would raise the acidity level necessary for safety. []
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1050g | |
| Calories 266 | |
| Calories from Fat 24 | 9% |
| Total Fat 2.85g | 4% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2422mg | 101% |
| Potassium 2432mg | 69% |
| Total Carbs 53.28g | 14% |
| Dietary Fiber 13.3g | 44% |
| Sugars 28.28g | 19% |
| Protein 11.22g | 18% |
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