26
ONION SALSA
Servings: 4 pints
Headspace: 1/2 inch
Time: 35 minutes / high pressure setting
Ingredients
4 onions, peeled and chopped
4 shallots, peeled and chopped
1 red bell pepper, seeded and chopped
2 tomatoes, peeled, cored, and chopped
1/2 cup lime juice
1/2 cup distilled white vinegar
1/3 cup olive oil
1/2 teaspoon cayenne pepper
1 tablespoon salt
1 teaspoon pepper
Directions
Combine all the ingredients and refrigerate for 48 hours. Place in a large saucepan, bring to a
boil. Simmer for 5 minutes. Then ladle into jars, leaving 1/2 inch of headspace. Cap and seal.
Place in canner with 2 to 3 inches of hot water.
Process 35 minutes/ high pressure setting.
Pressure Canning Recipes: EVERYDAY SAUCES
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