Redneck Chef Salsa

I have had a couple of request for my salsa recipe so I decided to give it out even though I don't usually. I tend to add the kind of pepper I either have on hand from the garden or I try to buy various types of hot peppers (If you do not know the Redneck Chef likes hot stuff) Also I never measure so you may have to add more liquid ingredients or salt or what ever you like. I like this salsa fresh but I will sometime can it in mason jars. This salsa is very useful in recipes of all kinds not just Mexican or Southwestern foods. Try it with fresh fish or chicken thighs wrapped in foil and grilled for a tasty treat.

I hope you will enjoy this previously secret recipe.

2 sweet onions chopped

4 large jalapeño peppers

2 any other kind hot peppers

3 to 4 cloves garlic

4 large fresh ripe red tomatoes pealed and chopped

1/4 to 1/2  cup fresh cilantro, rough chopped

2 to three limes juiced

2 small cans roasted green chilies, drained and chopped

1 to 2 small cans tomato juice or even V8 if you like the flavor

10 to 20 dashes of Hot sauce, I like Texas Pete brand

Salt to taste

Rough chop the tomatoes, onion, garlic, jalapeño peppers and combine in a bowl. Add the green chilies, lime juice, cilantro leaves rough chopped, salt, and tomato juice stir to combine. Chill well before serving, at least two hours would be good. Serve with tortilla chips or as a side to all your favorite Mexican dishes and in your favorite recipes.

To can you will need a sterilized mason jar and a new lid. Heat the salsa in a saucepan until it just comes to a boil, add 1 extra tablespoon salt. Have a large caning pot with boiling water at the ready and a small pan of boiling water for the lid and ring. Fill the jar with the salsa leaving about 1/2 inch from the lip of the jar using a jar funnel. If you get any salsa on the rim of the jar wipe it off with a clean towel. Place the lid and ring in the small pot of boiling water for 30 seconds place the lid onto the jar and add the ring, do not over tighten the ring, place the jar in the caning pot and process for ten minutes, remove to a dry towel and let sit on the counter until cool and the lid has popped. this salsa will not taste as fresh, but it is still good.