Take Six Homemade Salsa


8-10 tomatoes, peeled
2 onions, chopped
4-5 green or red bell peppers (or some of both)
3 medium fresh jalapeno peppers, chopped
1/2 C vinegar
1 (6 oz) can tomato paste
1 tsp chili powder
2 cloves garlic, chopped
1 tbsp salt
1/2 tsp fresh cilantro
1/2 tsp oregano
4 stalks celery, chopped


Simmer everything on top of stove for 30 minutes. Meanwhile, in a water bath canner or large pot, bring enough water to a rolling boil to cover jars with 4 inches of water above the lid. Ladle hot salsa into clean, hot canning jars, leaving 1/4 inch head space. Wipe rim of jar with a clean, damp paper towel. Secure jar lids. Lower jars into boiling water. When water returns to a boil, begin timing 15 minutes. After 15 min remove jars from canner using jar lifter. Place in a draft free place to cool. Do not touch jars for 24 hrs. Enjoy!!

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