Canning Salsa – Raelene Norman

20 medium tomatoes or 10 cups blended

4 onions

2 green peppers

1 red pepper

4 tsp. cumin

2 T. chili power

2 T. salt

4 T. sugar

6 jalapeño peppers or 2 cans El Pato de Jalapeño

¼ cup lime juice

¼ cup lemon juice

 

Blend or chop and simmer ½ hour. Hot water bath for 20 to 25 minutes.

 

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