Here is the recipe i altered that is safe for canning. I used one Bhut in it(the Bhut had a blemish on it that i think caused it to ripen early..still it was a very hot pepper. Maybe not the hottest salsa...but plenty hot for me.
4 quarts peeled, cored, chopped tomatoes
2 cups seeded, chopped Bell Peppers
2 1/2 cups chopped onion
1 Bhut Jolokia pepper finely chopped(seeds included)
1 Garden Salsa Pepper chopped(seeded)
1 Jalapeno pepper chopped (seeded)
(the three hot peppers =1/2 cup)
3 cloves garlic, finely chopped
1 cups bottled lemon juice
1 tablespoons salt
1 teaspoon black pepper
dash of Cumin
1 1/2 tablespoons oregano leaves*
3 tablespoons fresh cilantro*
Combine all ingredients except cumin,
oregano and cilantro in a large pot and
bring to a boil, stirring frequently, then
reduce heat and simmer 30-40 minutes or more(to thicken the salsa to your liking). Add
spices and simmer for another 20 minutes,
stirring occasionally.
4 quarts peeled, cored, chopped tomatoes
2 cups seeded, chopped Bell Peppers
2 1/2 cups chopped onion
1 Bhut Jolokia pepper finely chopped(seeds included)
1 Garden Salsa Pepper chopped(seeded)
1 Jalapeno pepper chopped (seeded)
(the three hot peppers =1/2 cup)
3 cloves garlic, finely chopped
1 cups bottled lemon juice
1 tablespoons salt
1 teaspoon black pepper
dash of Cumin
1 1/2 tablespoons oregano leaves*
3 tablespoons fresh cilantro*
Combine all ingredients except cumin,
oregano and cilantro in a large pot and
bring to a boil, stirring frequently, then
reduce heat and simmer 30-40 minutes or more(to thicken the salsa to your liking). Add
spices and simmer for another 20 minutes,
stirring occasionally.
