My best friend Diane gave me some chili peppers
from her garden, and since I do not do too much
with peppers I decided to try this Mexican Salsa
Recipe I received at a canning seminar. My family
really loves it and I will be making many many more
jars of this stuff forever!
Mexican Salsa Recipe
5 lbs. of ripe tomatoes, skinned, cored, chopped
3 c. onions, chopped
1 1/4c. chili peppers, seeded, chopped
1 c. fresh cilantro, snipped
1 c. apple cider vinegar
2 Tbsp. garlic, (about 6 cloves) or minced
1 Tbsp salt
In a 6-quart saucepot, combine all ingredients.
Bring to a boil, stirring occasionally. Simmer 30 min.
or to desired thickness, stirring occasionally.
Immediately fill hot jars, leaving 1/2" headspace.
Remove trapped air bubbles. Add hot lids, tighten rings.
Process: boiling water bath for 15 minutes