traditional salsa
- Categories
- None
- Yield
- 1 Servings
| Measure | 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) |
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
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