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Judy's Salsa for Canning #3
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    Judy's Salsa for Canning #3

  • 1 lb onions, chopped
  • 2lbs fresh chiles (New Mexico, Jalapeno, or Serrano, or a mixture),chopped
  • 5 lbs tomatoes, peeled, seeded and chopped (can used canned)
  • 2 tsp salt
  • 1/2 tsp pepper
  • 1/3 cup lemon juice or vinegar

    • Bring salsa to a boil. Reduce heat and simmer 20 minutes. Pack in hot, sterilized jars, leaving 1/2" headspace. Process in hot water bath for 10 minutes. Make sure all jars are sealed.
    Makes 6 pts

    From: Judy Howle
    Posted By: Judy Howle
    Flavors of the South, Recipes for "heat lovers"
    Post Date: Tue, 04 Aug 1998

    *BACK TO CANNING*






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