Salad nachos with home-preserved zesty salsa
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Salad nachos with home-preserved zesty salsa
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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 tomato about 13 medium or 7 large, chopped, cored, peeled
- 2-1/2 cups green bell pepper about 2 large, chopped, seeded
- 2-1/2 cups onion about 3 to 4 medium, or 2 large, chopped
- 1-1/4 cups Chili pepper such as hot banana, Hungarian wax, Serrano, or jalapeño (about 7 medium, chopped, seeded
- 3/4 cup cider vinegar
- 1 to 2 cloves garlic finely chopped
- 1 Tbsp cilantro finely chopped
- 1-1/2 tsp salt
- 1/2 tsp hot pepper sauce optional
- 4 glass preserving jar 500 ml / half pint size, 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.
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