I start with 15 to 20 ripe tomatoes
2 to 3 green bell peppers
2 cloves of garlic
10 or more jalapenos. (leave the seeds in for hotter sauce)
and 2 onions
salt to taste
The skins crack and slide right off..... makes peeling a breeze.
I dice the tomatoes by hand and place them (juice and all) into a large pot.....
Then grind my onions, jalapenos, bell peppers and garlic....
Add the peppers and onions to the pot of tomatoes.... add salt to taste.
I let this simmer until the sauce reduces a bit and thickens....
I heat my lids in water....keeping them warm but not boiling.
Then fill my sterilized jars, leaving 1/2 inch of headspace. Wipe the rim of the jar to make sure the lids will seal.
Screw the lids on tight and place them upside down for at least 5 minutes.
(Yeah, I know...strange looking kitchen towel. lol )
The heat from the sauce warms the seal in the lids.....
When the jars are turned upright, and are left to cool, the air is sucked out of the jars sealing the lids. You can listen for the pop or click as each jar seals.
Check for a good seal by pressing down on the lid in the middle. If sealed, the lid will not give, if not sealed, the lid will move when you press it.
If a jar does not seal, it just means that you will not be able to store it without refrigeration. The sauce is still good, you just need to chill it and use it first.
I like the sauce well chilled and used as a dip on a crisp fried corn tortilla chip.....
I don't know how many times I've had just chips and salsa for a meal. I think I could live on it. lol
I do not use the inverted method of sealing jars with all of my canned goods. Most of the things I process require a water bath canner or pressure canner.
Also....there has been some discussion as to whether this is called hot sauce, salsa or picante. It can be called anything you like.... I call it my "Time to put up the fresh tomatoes, peppers, jalapenos, onions and garlic from my garden before they go bad so I can use them this winter" sauce. :)