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Hot Hennen Salsa Recipe

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This recipe for Hot Hennen Salsa, by , is from Kick Ass Cookin' with the Dero's!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Chad Hennen
Added: Monday, March 5, 2007


8 qt plum tomatoes
4 tbsp pickling salt
3 very large onions
3 heads garlic
2 c chopped jalapeņo peppers (with seeds)
5 c bell peppers
2 1/2 c minced cilantro
1/4 c ground cumin
5.5 oz tomato paste
Lime Juice

1. Blanch tomatoes/Peel Skins
2. Chop coarsely and sprinkle with pickling salt
3. Cut, chop or mince onions, garlic, jalapeņos, bell peppers and cilantro to your liking.
4. Mix the tomato paste with cupful of the tomatoes until it is lump free.
5. Mix all ingredients (except lime juice) in large pot and bring to boil.
6. While salsa is cooking put canning jars in large canner full of boiling water for 10 minutes. Cover jars by one inch.
7. Lift the sterilized jars from the boiling water bath and empty them (empty most of water in sink so canner does not overflow when jars go back in).
8. Add 3 tbsp lime juice to each jar.
9. Pack salsa into jars.
10. Wipe rims and seal according to manufacturer's instructions.
11. Return filled jars to boiling water bath, process as long as needed to get a good seal.
12. Remove, allow to cool, and check seals

Number Of Servings:
Number Of Servings:
at least 14 quarts
Preparation Time:
Preparation Time:
Several hours
Personal Notes:
Personal Notes:
2 cups jalapeņos with seeds makes hot salsa, adjust to your liking.
Add more tomato paste or drain tomatoes for thicker salsa




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