It’s firecracker time around here. Time to make salsa.
Next, I pull on some latex gloves. These serranos will leave your fingertips thumpin’ if you don’t take cover. I simply wash them, cut off the stem, and chop the rest. I use a combination of red and green serranos. Any remaining peppers can be stuffed with cream cheese, wrapped with bacon, and baked at 375 for about 20 minutes.
I bring the hot delight to a boil and simmer for about 15 minutes. Yesterday I used 1/2 pint jars. I added 1/4 teaspoon of kosher salt to each jar (They need to be scrumptiously clean and hot.) before ladling in the salsa. Use a non metal spatula to run around the side of the jar to release any air bubbles. Wipe the rims with a clean cloth. Place the lid on the jar and screw the ring on nice and tight. Process in a hot water bath according to your canning instructions. I let these sweeties soak for 30 minutes. Remove the jars to a towel out of any draft. Cover the lot with another towel to make sure there isn’t any sudden temperature drop. Use towels incase any jars crack open. Sit back and listen to the seals “pop” tight to the jars.
Viva! Es muy bien.