Salsa
Ingredients
4 1/2 cups tomatoes (peeled)
1 1/4 cups green pepper (chopped)
2-3 medium jalapeno peppers
1 1/4 cups onion (chopped)
4-6 cloves garlic (chopped)
3 tsp canning salt
1/2 cup white vinegar
6 oz tomato paste
1/2 tsp cumin
1/2 tbsp sugar
TIP: For a hotter salsa, add more jalapeno peppers or a tbsp crushed red chilies
Directions:
Put everything in the food processor and chop until everything is in tiny pieces. Pour into a suitable sized cooking pot, bring to a boil and simmer 20 to 30 minutes until it thickens.
Pour into hot, sterilized, jars (1/2 cup, 1 cup or pints – your preference). Tighten lids fingertip tight. Cover with boiling water. Bring to a boil and process in hot water bath for 30 minutes. Remove canner lid; wait 5 minutes and remove jars. Leave undisturbed for 24 hours.
Yield (approximately 6 cups). Double or triple the recipe if you have an abundance of tomatoes.
