Traditional salsa
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Ripe tomatoes |
| 2 | cups | Chopped onions |
| 1 | cup | Chopped green pepper |
| ¼ | cup | Chopped hot peppers |
| 1 | tablespoon | Salt |
| 1 | Clove garlic, minced | |
| 1 | cup | Vinegar (white or cider) |
Directions
Prepare home canning jars and lids according to manufacturer's directions.
Peel, core and chop tomatoes. Put all ingredients into a big pot and bring to a boil, stirring often. Reduce heat and simmer 10 minutes. Ladle into hot jars leaving ¼" head space. Wipe rim and threads of jar with clean, damp cloth. Place lid and bands on jars firmly. Process in boiling water bath for 15 minutes. Yield: approx. 4 pts. (heat-medium) (Can be doubled for larger batch.) Posted to CHILE-HEADS DIGEST V3 #333 by Judy Howle <howle@...> on May 23, 1997