Recipe - Judys Salsa For Canning

5 pound Tomatoes
1 cup Diced peppers (any
combination of long green
(even canned), bell, and
hot, such as Jalapeno
2 Cloves garlic, minced
1 Onion, chopped
1 teaspoon Sugar
One half cup Bottled lemon juice

Wash 6 pint jars and lids. Keep warm in hot water or in 200 degree oven.
(Sterilize if you choose not to use hot water bath, but which is
recommended for safety)

Wash or sterilize ladle, funnel and spoon.

Peel, seed, and chop tomatoes. (I use a food processor.) Drain most of
liquid. Combine all ingredients and simmer 20 minutes.

In each jar, put One fourth to One half tsp. salt, depending on your taste. Ladle in
hot salsa, using a slotted spoon if it is too juicy. (Save juice for
another recipe.)

Important: Wipe top of jar with dish towel or paper towel. One little
tomato seed can kee it from sealing! Place lids and bands on jars. Place in
boiling water bath canner for 15 minutes.

Heat scale: Mild to medium Posted to CHILEHEADS DIGEST V3 #333 by Judy
Howle howle@ebicom.net on May 23, 1997