Fresh vegetable salsa from Ball Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today (page 203) by Lauren Devine and Judi Kingry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • breakthroughc on September 14, 2024

    Reading averythinngcooks note, I feel terrible I didn’t post a note earlier. I have making this salsa long before I joined EYB. Yes, it needs salt! I add 2 teaspoons to a full batch. The perfect spice level for us is to seed half of the jalepenos and chop the other half with out seeding. I find the spice level does mellow in the jars, so it needs to be spicier than you want going into the canner. I also don’t add the cilantro until the last few minutes and add double.

  • averythingcooks on September 13, 2024

    A 1/2 recipe yielded 4 x 250 mL jars for the canner + 1 partial jar for the fridge. I picked 2 "not orange yet" Numex orange spice jalapeno peppers (80,000 on the scoville) to use with 2 "normal" jalapenos and so mine does carry a kick. Oddly, this salsa does not call for salt (I triple checked!) and while good, a taste of the fridge jar tells me that it needs...salt.

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