- Mason Jars w/lids
- Mason Jar Extractor (to retrieve the jars from the hot water bath
- Canning Pot (to boil the canned salsa)
- Tongs (to handle the hot jars)
- Canning Funnel
First, take your lovely tomatoes and skin them. I know that is very cruel, but it is something that needs to be done. If you don’t know how to do this, than boil some water. When it comes to a boil, add your tomatoes and boil them for 30 seconds. Immediately take them out of the boiling water and place them in the sink (which you first filled with cold water). The skins should just come right off.
Next, cube the tomatoes and place them in a large bowl. You then need to finely slice the green onions and add on top of the tomatoes. Next, add the chilies, if they are not already sliced, then you will need to slice them. Finally, add the salt and vinegar and mix well. If you will be using all the salsa within a few days to a week, store in the refrigerator and enjoy.
Next Time: If you decide that you wish to keep them for several months...
Do the Salsa:Part-1
Do the Salsa:Part-3