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Traditional Salsa
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    Traditional Salsa

  • 5 lbs. ripe tomatoes
  • 2 cups chopped onions
  • 1 cup chopped green pepper (I use NM, not bell pepper)
  • 1/4 cup chopped hot peppers (Jalapenos or Serranos)
  • 1 Tbsp. salt
  • 1 clove garlic, minced
  • 1 cup vinegar, 5% acidity (I use 1/2 cup bottled lemon juice)
  • 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 1/4" 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.)

    Origin: This recipe came from a cooperative extension service booklet.
    Posted By: Judy Howle Flavors of the South "Recipes for "heat lovers"

    *BACK TO SALSA*







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