EMILY’S KICK ASS HOT SALSA
Prep/Cook/Canning Time: approx. 3-4 hours
Refrigeration Time: Overnight (optional)
Makes: 6-9 pints
20 tomatoes, peeled, diced and drained well
4 large white onions
8 green peppers
3 habanero peppers
3 long green peppers or peppers of your choice (about 1 cup chopped)
1 can red kidney beans (optional)
1 cup white vinegar
2 cans tomato paste 4 oz
2 tbsp salt
1 tsp oregano
4 tbsp chili powder
1 tsp coriander (optional)
6 or more fresh garlic
1. Chop onions, peppers, garlic and tomatoes in a food processor.
2. Add remainder of ingredients. Stir to blend flavors.
3. If adding red kidney beans, add now.
4. Refrigerate the mixture in a large bowl overnight to blend the flavors, but you don’t have to.
5. Simmer the mixture in a very large pot for about 15 minutes (should already be thick enough, but if not you can add another tin of tomato paste).
6. Sterilize about 7- 10 pint jars.
7. Have canner ready with boiling water and fill the sterilized jars to about ½ inch from the top and seal with the metal lids and place in canner. Process for 15 minutes.
8. Allow to cool.
9. Label and store.
Notes: Stores for up to 2 years. I make at least 100 jars every year and share with my family and friends.
Emily’s Nutrition Notes
Use only fresh vegetables and purchase organic if possible.
I’ve used a combination of Roma and field tomatoes. Hot house are a bit too soft but use what you have grown in your garden. I’ve even thrown in cherry tomatoes when I’ve had an abundance of them.
Hot peppers are great for speeding up your metabolism. In my own batches at home, I add a lot more peppers of all kinds, whatever I find at the markets plus whatever I grow personally in my own garden.
Not a fan of heat – add one can of red kidney beans. The beans add more fiber and also suck up some of the heat and adds more texture. Plus the beans help slow down your metabolism even more due to the fiber.
You can safely double or triple or quadruple this recipe very easily.
Recipe created by Emily Price, C.H.N.C. – Emily Price Nutrition Consulting