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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 16 Tasse | Peeled tomatoes; diced into 1/2" chunks* |
| 4 Tasse | Bell peppers diced |
| 4 Tasse | Diced red onions |
| 12 | Jalapenos; diced fine |
| 12 | Serranos; diced fine (our jalapenos were pretty mild this year, but the serranos have good heat) |
| 8 | cloves garlic minced |
| 4 x ca. 30 g | Lime juice - we use the bottled |
| | Chopped fresh cilantro; to taste** |
| | Kosher salt; to taste |
| | pepper |
| | Powdered celery leaves; to taste |
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*I include a few orange, white and yellow tomatoes for both color and because they seem to thicken the salsa a bit. After chopping, add some kosher salt, mix, then drain off the liquid and slowly simmer it to about 1/3 of its original volume, stirring often and watching carefully (I've burned it a couple of times). Add the cooked down juice back to the tomatoes.
**If the taste of cilantro isn't for you, we have used Italian parsley when cilantro wasn't available. Different flavor, but still good.
Mix it all together, adjust quantities and the spices. If more heat is needed, I add hab sauce. Let it mellow and merge for a day or two in the fridge. I have trouble waiting that long...
If we can it, we pressure can pints at ten pounds for 25 minutes.
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