I love having a variety of salsas in my pantry. Each with its own unique flavor. Sweet pepper Chili Salsa has so many sweet peppers and the addition of chili powder that the flavor is very memorable. When I was a kid one of my favorite snacks was chips and salsa with my mother. Whenever my children sit down to snack on a bowl of salsa with me I am reminded of my childhood.
Sweet Pepper Chili Salsa
This recipe makes approximately 9 pints of Sweet Pepper Chili Salsa.
Ingredients
Ingredients to Make Sweet Pepper Chili Salsa:
10 cups peeled, seeded, diced Tomatoes (If you have questions about how to blanch tomatoes, take a look at our blanching tomatoes video.)
5 cups diced Sweet Peppers
3 diced Onions
1/2 cup seeded, diced Jalapeno Peppers
1/2 cup minced Garlic
2 tbsp chopped Cilantro
1 1/2 cup Apple Cider Vinegar
3 tbsp Chili Powder
1 tbsp Salt
1/2 tsp Chipotle Pepper Powder
Cooking
Cooking:
Place all ingredients into a large pot and bring to a boil.
Simmer for 10 minutes.
Equipment Preparation:
While your sweet pepper chili salsa is simmering on the stove it is time to prepare your canning equipment.
Place your pint jars in the oven to heat at 250 degrees Fahrenheit.
Place a small saucepan on the stove on simmer and insert your lids to soften the seals.
Fill your water bath canner half full with water and place it on the stove on low to begin heating. Do not let it get too hot, just warm it up.
Gather your ladle, jar lifter, lid lifter, chopsticks, clean cloth, and any other needed supplies for canning.
Filling Jars
Filling and Processing Jars of Sweet Pepper Chili Salsa:
Fill the jars leaving 1/2-inch headspace.
Use a chopstick to remove any air bubbles.
If you spilled on the edge or rim of the jar, use a clean cloth to wipe the rim clean.
Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight.
Process in a boiling water bath for 20 minutes if at sea level. Remember to adjust your processing time if you are above 1000 feet in elevation.
Processing Complete
Once your jars have completed processing, use the jar lifter to remove them from the boiling water bath canner. Space the jars about an inch apart on the counter for 24 hours to cool and completely seal.
If your jar did not seal, then place it in the refrigerator and use it immediately.
Store the sealed jars in your pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best during the first year.
Sweet Pepper Chili Salsa
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