Traditional Salsa

Recipe Ingredients

7 cups	437g / 15oz	Diced seeded peeled cored tomatoes - - (abt 5 lbs)
6		Green onions - sliced
2		Jalapeño peppers - diced
4		Garlic cloves - minced
2 tablespoons	30ml	Minced cilantro
2 teaspoons	10ml	Salt
1/2 cup	118ml	Vinegar, 5% acidity
2 tablespoons	30ml	Lime juice
4		Hot pepper sauce

Recipe Instructions

Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.

Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 15 minutes.

Carefully ladle hot salsa into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.

Process 15 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.

This recipe yields about 4 pints.

Caution: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

Source:
Allistra Corporation's recipe archive at http://www.homecanning.com/

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