Summer canning in Mrs.Claus' kitchen

This Salsa is Great!!!

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