Greiner's salsa

8 Pints

Ingredients

Quantity Ingredient
16.00 cup Roma tomatoes, peeled and chopped
4.00 cup Green bell peppers
4.00 cup Chopped onion
3.00 teaspoon Finely minced jalapeno
2.00 teaspoon Cayenne
2.00 teaspoon Cumin to
⅓ cup Sugar
1.00 cup White vinegar 5% acidity
1.00 teaspoon Minced fresh garlic

Directions

PREPARATION

Combine all ingredients in a kettle and simmer 1½ hours or until of desired consistency. Transfer to clean, hot pint jars. Seal with two-part canning lids. Process in boiling water bath canner for 30 minutes. Makes 8-10 pints.

Note: This recipe is devised with Roma tomatoes and other tomatoes grown for cooking. To adapt to juicier, slicing varieties, follow these steps: Place chopped tomatoes in kettle and cook three to four minutes to release moisture. Strain and reserve the juices. Set aside the chopped flesh. Boil the tomato juice to reduce by two-thirds. Return chopped tomatoes to kettle with the cooked juices.

Add remaining ingredients and simmer 1 ½ hours or until desired consistency is reached. Process as directed Recipe by Betty L. Greiner, Bellevue NE Recipe published in Omaha World-Herald, 10/10/97 Typed by Leonard Smith

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