This garden salsa recipe is perfect for canning, with maybe a little leftover to eat fresh.
Yield: Approximately 10 pints.
Notes:
Did You Know? The first salsa manufacturing site in the United States began operation in Texas in 1948.
5 quarts peeled and diced tomatoes.
4 green peppers, chopped into small pieces.
2 large onions, chopped into small pieces
4-5 Jalapeno peppers, chop into very small pieces (If you want a hotter sauce, add more Jalapenos, or use Habanero peppers.)
4 Tablespoons minced garlic
2 Tablespoons cilantro, minced
1/2 cup white or cider vinegar
4 teaspoons salt
Optional: Add hot sauce, if you want an even hotter salsa
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