Ball Blue Book Salsa Recipe

Ingredients

• 10 c. Tomatoes
• peeled and minced
• 5 c. Green peppers
• minced
• 5 c. Onion
• minced
• 2 1/2 c. Warm peppers
• minced
• 3 x Cloves garlic
• chopped
• 2 Tbsp. Cilantro
• minced
• 1 1/4 c. Cider vinegar
• 1 Tbsp. Salt
• 1 tsp Warm pepper sauce
• optional

Instructions

1. Mix everything together in a large saucepan and bring to a boil.
2. Reduce heat and simmer for 10 min.
3. Ladle into warm pint canning jars, put on lids and rings and process in a boiling water bath for 15 min.
4. Makes 6pints.
5. NOTES : This uses about 6 pounds tomatoes, 2 pounds green pepper and 1 1/2 pounds onion.
6. Depending on your tastes and how warm your peppers are, you may want to use less warm pepper.
7. 3/4 c. finely minced jalapenos, with no warm pepper sauce added, makes a mild to medium salsa.
8. I try to use at least half Roma tomatoes (or possibly other paste tomatoes) to keep it from being too runny.
9. You could also drain off some of the tomato juices before mixing everything together.
10. The recipe says it makes 6 pints, but I've always gotten 7 or possibly 8 pints from one recipe.