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Canning Salsa

DVO Recipe Center
Serves: 12

   4 cups peeled, chopped tomatoes (about 6 large)
   2 cups seeded, chopped, long green peppers (about 10 large)
   1 cup seeded, chopped hot peppers (about 10 medium)
   3/4 cup chopped onions (1 large)
   1 1/2 teaspoons salt
   2 cloves garlic, minced
   1 1/2 cups cider vinegar

Combine all ingredients in large saucepan. Bring mixture to a boil; reduce heat and simmer 20 minutes. Pour hot mixture into hot jars, leaving 1/4 inch headspace. Adjust lids; process 30 minutes in boiling water bath. Makes about 6 half pints.


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