Until then, I hope you'll enjoy the jalapeno salsa I've been making this summer. Last year I made a salsa that was awfully heavy on the vinegar and we didn't love it. Didn't hate it, just didn't LOVE it. So this year I searched and searched for something a little different, a little more like commercial salsa but with plenty of HEAT because we love our hot peppers around here. I found this recipe on the University of Wisconsin Extension website and it turned out PERFECT.
10 cups tomatoes, peeled, seeded and chopped
5 cups diced peppers (I used 4 cups diced jalapenos WITH seeds and 1 cup diced red bell pepper)
1 cup chopped onion
6 cloves garlic, mined
1/2 cup cider vinegar
1/2 cup lemon juice
1 Tb salt
1 Tsp cumin
1/4 cup finely chopped cilantro (I used parsley)
Combine all ingredients in large saucepot, bring to boil. Boil gently for 10 minutes.
Ladle hot salsa into pint or half-pint jars with 1/2 inch headspace. Wipe rims, fix seals and rings. Process in boiling water bath for 20 minutes.
The Chef and I love this salsa so much we made a first batch and have already eaten 3 jars! I think this recipe is going to be a family favorite.