3 quarts ( 6 cups) plum tomatoes (canned diced tomatoes is fine)
3 cups sweet onions
3 cups bell peppers
2 garlic cloves
1/2 cup banana hot peppers
1/4 cup vinegar
2 tbsps lime juice
1/4 cup sugar
3 Tablespoons canning salt (regular salt is fine)
1 tsp. pepper
1 tablespoon chopped celery leaves or corriander
1 tablespoon chopped parsley
3-4 jalapenos (or more if you like it extra spicy)
Chop all veggies in size preference, smaller for smoother salsa, larger for
chunkier salsa. Cook on medium high heat for 15-20 minutes until veggies are
soft and peppers are a dull green. Either save in fridge for eating within 2
weeks or process in jars in a water bath for 5-10 minutes until jars are sealed
and will be shelf safe.
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