Our Salsa recipe

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OUR SALSA  RECIPE for 8 pints for canning

Tomatoes (mostly roma)                                          7 lbs

Sweet peppers ( bells, italian sweets)              3-5 depending on size

Hot peppers ( jalapeno, cayenne )                      up to 18 with ½  seeded

Onions                                                                       4 med large

Bottled lemon juice                                                  1 cup

Garlic                                                                         4 -6 cloves

Dried cumin                                                               3 tsp.

Dried oregano                                                           5 tsp.

OPTIONAL Cilantro (we don’t use)                    2 tsp.( no more )

Salt                                                                              5 tsp.

Black pepper                                                             2 tsp.

Sugar                                                                          1 tbsp.

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*** For quarts double all ingredients *** For fresh use reduce accordingly ***

Crop and dice the veggies, wear rubber gloves and eye protection when cutting peppers. Put ingredients into a large stock pot, bring to a boil, stirring often. Turn down the temperature and simmer for 10 minutes. Boil bath can pints 15min quarts 30 min

Be well, eat fresh and thank you for the visit!

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