Ball Blue Book Salsa

Title:
Ball Blue Book Salsa

Yield:
56 Servings

Categories:
Appetizers,
Canning,
Savory
sauc,
Very
low fa




Ingredients:





    10 c  Tomatoes; peeled and chopped


     5 c  Green peppers; chopped


     5 c  Onion; chopped


 2 1/2 c  Hot peppers; chopped


     3    Cloves garlic; minced


     2 tb Cilantro; chopped


 1 1/4 c  Cider vinegar


     1 tb Salt


     1 ts Hot pepper sauce; optional






 Mix everything together in a large saucepan and bring to a boil. Reduce


 heat and simmer for 10 minutes. Ladle into hot pint canning jars, put on


 lids and rings and process in a boiling water bath for 15 minutes. Makes 6


 pints.


 


 NOTES : This uses about 6 pounds tomatoes, 2 pounds green pepper and 1 1/2


 pounds onion.  Depending on your tastes and how hot your peppers are, you


 may want to use less hot pepper.  3/4 cup finely chopped jalapenos, with no


 hot pepper sauce added, makes a mild to medium salsa. I try to use at least


 half Roma tomatoes (or other paste tomatoes) to keep it from being too


 runny.  You could also drain off some of the tomato juices before mixing


 everything together. The recipe says it makes 6 pints, but I've always


 gotten 7 or 8 pints from one recipe.


 Recipe by: Ball Blue Book Posted to Digest eat-lf.v097.n215 by Jenny Herl


 
on Aug 26, 1997