Canned Salsa

Salsa doesn't get any better than this!

Yield: 6 to 8 pints

Ingredients

• 5 pounds tomatoes, peeled and chopped
• 2 pounds fresh jalapeños, seeded and finely chopped
• 1 pound onions, chopped
• 6 cloves garlic, minced
• 3/4 cup white vinegar
• 2 teaspoons pickling/canning salt

Instructions

1. Place tomatoes, jalapeños, onion, garlic, vinegar and salt in a large pot. Heat to simmering and simmer 10 minutes.
2. Pack into sterilized pint or half pint canning jars. Wipe jar rims clean with a damp cloth. Adjust lids and rings; seal.
3. Process for 15 minutes in a boiling-water canner.

Attribution

Mexican Cooking, a cookbook in the California Culinary Academy's Easy & Elegant Meals Series (Ortho Books, 1985)