I found this recipe at "Preserving Traditions" and basically followed it exactly. For the sweet long chilis I used a combination of green bell peppers and seeded banana peppers, I also didn't use quite as much lemon juice and probably used more salt, I also added some red chili pepper flakes to give it a little heat.
SALSA:
Yield is 26 pints
-Tomatoes, chopped (14 Quarts)
-Onions, chopped (10 cups)
-Jalepenos, chopped (2 cups)
-Sweet Long Chilis, chopped (6.5 cups)
-Garlic, chopped (.8 cups)
-Lemon Juice (4 cups)
-Salt (4 Tbsp)
-Black Pepper (2 Tbsp)
-Cilantro, chopped (1.2 cups)
1) Mix all ingredients in a large pot and bring to a boil, then down to a simmer (basically just make sure that the salsa is HOT when putting in mason jars). Taste and add more salt, herbs, and/or spices is desired.
2) Ladle salsa into sterilized mason jars and screw on sterilized lids. Process in hot water bath for 15 minutes.
***I found my salsa to be quite "juicy" so I used a slotted spoon to ladle into the mason jars to keep my salsa less watery and more on the chunky side.
SALSA:
Yield is 26 pints
-Tomatoes, chopped (14 Quarts)
-Onions, chopped (10 cups)
-Jalepenos, chopped (2 cups)
-Sweet Long Chilis, chopped (6.5 cups)
-Garlic, chopped (.8 cups)
-Lemon Juice (4 cups)
-Salt (4 Tbsp)
-Black Pepper (2 Tbsp)
-Cilantro, chopped (1.2 cups)
1) Mix all ingredients in a large pot and bring to a boil, then down to a simmer (basically just make sure that the salsa is HOT when putting in mason jars). Taste and add more salt, herbs, and/or spices is desired.
2) Ladle salsa into sterilized mason jars and screw on sterilized lids. Process in hot water bath for 15 minutes.
***I found my salsa to be quite "juicy" so I used a slotted spoon to ladle into the mason jars to keep my salsa less watery and more on the chunky side.