Them Apples.

Part Two of our Apple Adventures.

When I told my friend Matt that Emma and I were canning apples, he mentioned that a coworker had given him a jar of apple salsa.   Apple salsa?

Sold.

I texted Emma and told her to bring hot peppers with her.   She did not mess around, and showed up with a beautiful melange of peppers, and we used them all.   Ben says this is the best salsa he's ever had.

Hellfire Apple Salsa



12 cups of apples, peeled, cored and diced small.
1 1/4 cup of apple cider vinegar
3 cups of a mix of purple and sweet yellow onions, finely diced. (approx 1 large red onion, 2 medium yellow)
4 tbl. agave nectar, or honey
1 tbl. garlic powder
1 tbl cumin
1 tbl chili powder
1 tsp salt
3 poblanos, 3 jalapenos, 1 scotch bonnet

Seed the peppers and process them in a food processor to a rough mince.   Combine all the ingredients in a large pot and bring to a boil; simmer until the apples are just starting to get tender.  

Fill sterilized jars and process in a hot water bath for 15 minutes.

Makes about one dozen half pints.