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SALSA 4 c. peeled, cored, chopped tomatoes (about 6 large) 2 c. chopped, seeded long green or yellow mild peppers 1 c. chopped, seeded hot peppers (chili or jalapeno) 1 c. chopped onion 2 tsp. salt 3 cloves garlic, minced 1 1/2 c. cider vinegar Combine tomatoes, peppers, onions, salt, garlic and vinegar in a large saucepan. Bring mixture to a boil; reduce heat and simmer about 20 minutes. Prepare home canning jars and lids according to manufacturer's instructions. Carefully pour hot salsa into hot jars, leaving 1/4 inch headspace. Seal. Process 30 minutes in a hot water bath canner. Makes about 6 (8 ounce) jars. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |