Ingredients
-
8
-
2 1/2
-
1 1/2
-
1
-
6
-
2
-
2
-
1/8
-
1/3
-
1/3
-
1
-
1
-
-
-
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. |
