September 25, 2009
Repeated August 16th salsa batch, made 11 pints.
October 17, 2009
Repeated August 16th salsa batch with one exception – used Habaneros in place of Jalapeño peppers for Extra, Extra Hot version. Made 5 quarts and 2 pints.
Also made batch of Green Hell (recipe follows)
6 cups chopped Anaheim peppers
4 cups apple cider vinegar
4 tablespoons canning salt
Combine all ingredients in sauce pan and bring to boil. Reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot into pint or quart jars, leaving ½ inch headspace. Adjust lids and process in boiling water canner 20 minutes (Rio Rancho altitude). Made 5 pints.
We like to used the Green Hell as a salsa or in dishes such as Chicken Enchiladas.
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