Salsa recipe suitable for canning

1 servings

Ingredients

Quantity Ingredient
5 pounds Tomatoes
1 pounds Green peppers
⅓ pounds Jalapenos
1 pounds Onions
1 cup 5% vinegar
3 teaspoons Salt
½ teaspoon Pepper

Directions

This is an Extension Recipie I've used for several years. We always drain the tomatoes some to get rid of some of the liquid. We made 150 pints last year. We use it instead of canned tomatoes in hotdishes, swiss steak, soups etc.

(6 - 8 pints)

Stem and seed peppers and jalapenos. Chop peppers. Peel and chop onions.

Peel and coarsely chop tomatoes (drain). Combine ingredients in a large saucepan and bring to boil. Reduce heat and simmer for 10 minutes. Fill jars, (pints) leaving ½ inch headspace. Adjust lids and process for 20 minutes in a waterbath canner. (for a milder salsa, or to adjust for differences in peppers, a mixture of hot and mild peppers may be used).

I've made this with straight Jalapeno, (fairly hot) or with straight Anaheims (Mild)

Posted to CHILE-HEADS DIGEST by Nels Peterson <npkp4jp@...> on Jun 30, 1999, converted by MM_Buster v2.0l.

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