Homemade Mexican Salsa

This is the salsa that I canned a couple weeks ago.
We had it for the 4th with the BBQ chicken (photo
above) If I can do this......anyone can do this.......
It was so good and my first try at canning anything
besides jams........Yeah!!!!!!!!!!!!!! It worked!!!!!!!!

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 sauce pot, 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" head space.
Remove trapped air bubbles. Add hot lids, tighten rings.

Process: boiling water bath for 15 minutes

Garden Veggies..to Salsa..

My great friend Diane gave me some more veggies
from her wonderful garden.....which we made into
Mexican Salsa.....(to see recipe..see Labels) and had
for the 4th of July BBQ. It was so good.............

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