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No-Peel Canned Salsa with Apples!

Canned Spicy Salsa with Apples
We have an apple tree, and this year it was loaded with fruit! While we like apple pie, we like salsa better, so we just made the No-Peel version of this Canned Salsa Recipe, below, and we added a few peeled & cored homegrown apples to the batch, for a bit of sweetness. It's spicy and delicious! We simply peeled and cored the four apples and threw them into the food processor along with the tomatoes and chiles. We had some sample tastes before canning, it was delish! We can't wait to enjoy this salsa this winter! 

When our apple tree is loaded with fruit, we're always looking for more ways to use the harvest – and, since we have a salt-spice tooth, we're more into spicy and savory than sweet – and apples are delicious to add to salsas, marinara tomato sauce, stir fries, curries and more. Apples aren't just for turnovers and pie! 



Canned Hot Pepper Salsa Recipe


No-Peel Canned Salsa Recipe with Apples Recipe


• 6 Cups Tomatoes;  cored, chopped and peeled
• 2 Cups Chopped Onion
• 4-6 Cups Jalapeño & Hot Peppers*; chopped
• Cider vinegar (2 tablespoons per pint, 4 tablespoons per quart jar)
• 3 Teaspoons Salt
• 3 teaspoons Oregano
• 1  Teaspoon Ground cumin
• 12+ Garlic cloves – minced
• 4+ tablespoons fresh Cilantro, minced
• ~2-4 Apples – peeled & cored

You'll need 6-7 Pint Jars.

*Feel free to make this salsa with any hot peppers, you can mix and match hot peppers such as Caribbean Habaneros, Serrano Peppers, Devils Tongue Peppers, Cayenne Peppers, or even Hot Hatch chiles... 

Grow any of our  Super Hot Pepper Seeds and our Hot Pepper Seeds for ideas on what to grow in your garden next year – and then use your harvests to make this salsa! 
 
Directions:

No-Peel Salsa Method:
Core and slice tomatoes in half, as well as your apples, and add to a food processor and blend until smooth. This helps if you're limited on time, of if you just don't like peeling tomatoes (who does, really?!). We find that if you process tomatoes to a smooth consistency, you don't even notice the skins in the final salsa. Plus, the skins have more vitamins we figure, so why not save time? 

Cook:

Chop
 up the peppers, onions and garlic, and combine them with the processed  tomatoes in a large sauce pot on the stove, bring to a boil. Once boiling, reduce heat and simmer for 10-20 minutes to thicken. 

Next add the Cider Vinegar (or any 5% vinegar) to each clean jar (we like to wash with soap and water and boil the jars for 10 minutes in the canner to disinfect).  Add 2 tablespoons of vinegar per pint, 4 tablespoons per quart jar - this adds the necessary acidity to keep the salsa shelf-stable. Then spoon the hot salsa into the clean hot jars, leaving a half inch of head space at the top of each jar. Clean rims (make sure they're clean!), place clean lids in hot water for a few seconds to warm, then place on top of each jar, and screw on bands (not too tight). Gently place the jars back into the canning pot and boil. Below are the Boiling/Processing times for your elevation:

15 minutes at elevations below 1000 ft
20 minutes at 1001 to 3000 feet
25 minutes 3001 to 6000 feet
30 minutes 6001 to 8000 feet
35 minutes 8001 to 10000 feet

Makes 6-7 Pint Jars. 

Remove jars, place on a towel, then let sit for 24 hours undisturbed.
Unscrew bands after 24 hours, check to make sure they're sealed (try to lift with your finger, refrigerate and use any jars that didn't seal). Store sealed jars in a dark, cool place for up to a year. Enjoy this spicy salsa with tortilla chips, or on tacos or burritos. YUM!


No-Peel Canned Salsa with Apples


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