Red Chilli Garden Salsa – Medium and Hot

Red Chilli Salsa
Medium8-10 largish heirloom tomatoes, roasted, pealed and chopped1 large white onion, chopped, 1½ cups3 garlic cloves, finely chopped1 cup apple cider vinegar½ cup chopped cilantro2 teaspoons dried oregano½ teaspoon cumin2 teaspoons kosher salt1 – 2 tablespoons sugar to taste
3 Red Jalapeños, roasted, seeded and chopped

Hot
Another 3 Red Jalapeños, roasted and chopped + seeds and veins from the Medium Salsa
4 Cayennes, roasted and chopped
1 Naga Viper, roasted and chopped

Harvest ingredients from garden and prepare as listed.
Put Medium ingredients in a large pot and set aside the peppers for the Hot.
Bring to boil then simmer for 15-30 mins to taste.
Split half into another pot and add Hot peppers to one.
Blend a quarter – half of each batch to a smooth consistency and return to respective pot.
During cooking sterilise jars + prepare a canning bath
Decant finished Salsa into jars, amounts will vary but around 5 pints worth.
Place filled jars in canning bath and boil according to elevation.
Store in cool dark place for up to a year.
Refrigerate after opening.

by The_Almighty_Tom