Sweet Pepper Chili Salsa

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 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 my 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 tsp Salt

• 1/2 tsp Chipotle Pepper Powder

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.

Fill your boiling 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, chopsticks, clean cloth, and any other needed supplies for canning.

Filling and Processing Jars of Sweet Pepper Chili Salsa:

Using a jar funnel, fill the pint jars leaving 1/2-inch headspace.

Use a chopstick to remove any air bubbles.

Wipe off the rim of the jar with a clean damp cloth. Without touching the underside, place the lids on the jars and tighten them until they are fingertip tight.

(For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.) 

Place the filled jars into the boiling water bath canner. Make sure the water is 1-2 inches above the top of the jars. Bring the water to a rolling boil then start a timer for 15 minutes if you are at sea level. If you need to know how altitude affects the amount of time you process your jars check out my canning basics video/post. 

After processing, allow to cool in the water bath with the heat off and the lid removed for 5 minutes.

At the end of the cooling time, carefully remove the jars from the water bath and place them on a  heat resistant surface about 1-2 inches apart. Allow them to cool completely for 24 hours.

If your jar did not seal, then place it in the refrigerator and use it immediately.

Remove the rings and wash off the outside of the jar with hot soapy water.

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.

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Helpful Videos:

How to Adjust Your Canning Processing Time for Altitude

How to use a Boiling Water Bath Canner