Instructions: The pH of Hotsy Totsy Salsa is 4.3, a safe level for boiling-water canning.

However, at 4.3, theres little leeway for further experimentation. Just a few more chilies, half a cup more onion, or tomatoes that have increased in pH due to overripeness, and the chances are that your batch of Hotsy Totsy Salsa would be approaching the questionable zone for using the boiling-water canning method, and call for pressure canning. Im sharing it with you now but youve got to promise not to add any more of the really fun but low-acid ingredients until youre ready to pull a jar from your pantry and pass around the tortilla chips.

You can, however, increase the cumin powder, Tabasco sauce, salt or dried oregano.

Wash 5 half-pint jars and keep hot. Prepare lids as manufacturer directs.

Place tomatoes, chilies, onion, green onion, jalapenos, vinegar, garlic, cilantro, salt, cumin, Tabasco sauce and oregano in a large pot. Bring the mixture to a boil and simmer for 5 minutes.

Ladle hot salsa into 1 hot jar at a time, leaving 1/2 inch head space.

Release trapped air by slipping a plastic knife between salsa and side of jar.

Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 15 minutes (20 minutes from 1,001 to 6,000 feet; 25 minutes above 6,000 feet).

Note: To peel tomatoes, remove core and cut an X on the other end. Plunge into boiling water for 15 seconds. Remove immediately and plunge into ice water.

Skin should slip off easily. -

[] Spike would add 1 tbsp lemon juice to each jar of salsa. That would raise the acidity level necessary for safety. []

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