Fast & Easy Homemade Salsa #2 (Medium)

Sorry it's been more than a couple of days

since I last did a post.....To catch you up.....our

freezer bit the dust......Filled to the brim with food

& fruit pulp for my jams, I was forced to do

another 60 more jams so that the pulp would not

be wasted.....So now we are at 206 jars and counting!

Now for today's blog....I have had so many people

log on to the blogspot for the recipe of the Homemade

Salsa #1....that I thought I would give Homemade

Salsa Recipe #2... to everybody as well....

As I told you before.........I wasn't much in the way of

Peppers or otherwise.....but after a Home Canning

Seminar....I decided to try Home Canning.....& now

I want to can everything....(I'll be letting you know

how that turns out in the future)

As my mother taught me about cooking & baking..

mainly from scratch....(because that was her

generation.)..I admire & appreciate all she taught

me......however, I have so many things I love to do, I

try & balance, Family, Family History, (Crafts

for the Christmas Boutique in Dec) Canning,

Scrapbooking, etc.. so when I can find a Recipe that

gets the job done faster & easier.... I do it that way.

Which leads us into today's FAST & EASY

HOMEMADE SALSA #2 (Medium Hot)The

photos above show you the end result with corn

chips, and how it looks in jars (Home-Canned)

After doing the 1st Homemade Salsa (which you have

to boil, peel, & cut the tomatoes into pieces.....) I decided

to try & find an easier way...which I did.....

This particular Salsa #2 is a little hotter than #1 &

my friends have told me (that are Salsa connoisseurs

in my opinion) that it isn't that hot...So let's just

call it MEDIUM HOT......but Faster & Easier

than Salsa #1...

RECIPE (SALSA #2...MEDIUM HOT)

6 cans (14.5 oz. each) petite diced tomatoes or

6 lbs. fresh tomatoes (about 18 medium)

(but the easier way are the cans)

1/2 c. white or cider vinegar

1 pouch Mrs. Wages Salsa Tomato Mix (from Walmart)

it has a mixture of onion, green bell pepper,

Jalapeno, Chili Peppers, Garlic, Salt, & other

Spices

1 c. chopped cilantro

Using the canned tomatoes, open

& pour all 6 cans of tomatoes into a pot....

*(all the liquid in the can as well)

Combine tomatoes, vinegar, salsa mix,

& cilantro & bring to a boil.

Stir occasionally...Reduce heat &

simmer 10 minutes...

TO CAN: Pour hot salsa into clean,

sterilized pint canning jars, leaving 1/2"

head space. Cap each jar when filled.

PROCESS 40 MINUTES in boiling

water bath...

Test Jars for airtight seals according to

manufacturer's directions. (Can be stored

up to a year) If jars do not completely

seal, refridgerate & consume within 1

week....ENJOY & SHARE THE RECIPE..