Ingredients
-
8
-
2 1/2
-
1 1/2
-
1
-
6
-
2
-
2
-
1/8
-
1/3
-
1/3
-
-
-
-
-
Directions
Wonderful Salsa,This is the best salsa recipe I’ve found so far and I’ve tried about a dozen. I got it from one of the local hospital cookbooks that are sold in my area. I changed it a bit and have been canning it for years. The reason I plant a garden is for this salsa. We would be lost without it. Hope you like it as much as we do. One of our members who is a food scientist took this salsa to work, tested the pH and found it measured under 4.0 (well within the safety limit for boiling water bath processing).,I have never scanned how can I just make this for a dinner side? Do I ha e to boil all the ingredients or can I just mix them all together and serve?,Love this salsa and have made it many times. I reduce the tomato by two cups and swap in two cups of fire roasted Hatch green chili (fresh or frozen not canned). I also cut the sugar to 1-2T and cut the salt in half (I’m a heart patient and need to watch sodium). Great stuff!
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Steps
|
1
Done
|
Mix All Together and Bring to a Slow Boil For 10 Minute. |
|
2
Done
|
Seal in Jars and Cook in Hot Water Bath For 10 Minute. |
|
3
Done
|
This Is a Medium Salsa. This Is Also a Chunky Salsa So If You Want a Smoother Salsa Cut Your Veggies Into Smaller Pieces. |
|
4
Done
|
Yields 3-6 Quarts or Pints. |
