With the frost warnings, I said to hubby, better pick the peppers and so this big bowlful came in, as did tomatoes. I have been keeping up pretty well on the tomato’s for sauce making so I went.. Salsa!!!
Equal parts prepped diced peppers and Roma tomatoes with half the same amount of diced onion. I fall harvested grated horse-radish root, salt, black pepper, a tsp of keen mustard powder and vinegar
I did a tea baller full of pickling spice, I love my steel bags so much compared to cheese cloth, such a better reuse item in my canning.
Cook for 30 to 40 minutes and then into hot cleaned and prepped canning jars and 15 min in water bath.. Fresh yummy salsa for winter..
Dear hubby does not like “hot pepper heat much” so the mild heat in this salsa comes from the black pepper, horse-radish and keen mustard power 🙂 its zippy just in a different way 🙂