| previous | next |
Title: Ball Blue Book Salsa
Categories: Appetizer Canning Savory Blank
Yield: 56 Servings
| 10 | c | Tomatoes; peeled and chopped |
| 5 | c | Green peppers; chopped |
| 5 | c | Onion; chopped |
| 2 1/2 | c | Hot peppers; chopped |
| 3 | Cloves garlic; minced | |
| 2 | tb | Cilantro; chopped |
| 1 1/4 | c | Cider vinegar |
| 1 | tb | Salt |
| 1 | ts | Hot pepper sauce; optional |
Mix everything together in a large saucepan and bring to a boil. Reduce heat and simmer for 10 minutes. Ladle into hot pint canning jars, put on lids and rings and process in a boiling water bath for 15 minutes. Makes 6 pints.
NOTES : This uses about 6 pounds tomatoes, 2 pounds green pepper and 1 1/2 pounds onion. Depending on your tastes and how hot your peppers are, you may want to use less hot pepper. 3/4 cup finely chopped jalapenos, with no hot pepper sauce added, makes a mild to medium salsa. Posted to MM-Recipes Digest V4 #8 by fatfree-request@fatfree.com on Aug 17, 1997
Recipe by: Ball Blue Book
| previous | next |