Be careful, this salsa is spicy!

We learned to can salsa in the third class of our Tribal Food Sovereignty Coalition community canning series. Cialita Keys led the class and taught everyone proper salsa canning techniques.

First we blanched the tomatoes and did a lot of chopping. In addition to onions, we chopped up a variety of peppers, like banana and habanero peppers, to give our salsa a special kick. Then we cooked the salsa, letting it get to a boil, then canned it using water bath canning techniques. The result was 42 jars of yummy, spicy salsa!