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Safe Food Storage for Fruits and Vegetables
Next time you need to use up some spare tomatoes from the garden, try this fresh salsa recipe out. It’s called Garden Fresh Salsa.
10 cups chopped ripe tomatoes (about 6 pounds)
2 large onions, chopped
2 sweet peppers, seeded and chopped
3 mildly hot peppers (such as Anaheim), seeded and chopped
4 to 6 medium to hot peppers (such as Serrano), seeded and minced
1/3 cup finely chopped fresh basil or cilantro
4 to 6 garlic cloves, minced
Juice from 2 limes
2 tablespoons balsamic vinegar
1 to 2 teaspoons sugar
1 to 2 teaspoons salt, or to taste
1/3 cup finely chopped fresh basil or cilantro
4 to 6 garlic cloves, minced
Juice from 2 limes
2 tablespoons balsamic vinegar
1 to 2 teaspoons sugar
1 to 2 teaspoons salt, or to taste
Combine all ingredients together in large saucepot. Bring mixture to a boil. Reduce heat and simmer for 10 minutes. Ladle hot salsa into sterilized pint jars, leaving 1/4-inch headspace. Seal and process for 10 minutes in a boiling water canner. Yields about 6 pints.
