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Tomato Salsa (using slicing tomatoes) Recipe

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This recipe for Tomato Salsa (using slicing tomatoes), by , is from Cooking, Godsey Style, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ande Godsey

Category:
Category:

Ingredients:  
Ingredients:  
4 cups peeled, cored, chopped slicing tomatoes
2 cups seeded, chopped long green chiles
1/2 cup seeded, chopped jalapeno peppers (unless you want it mild)
3/4 cup chopped onions
4 cloves garlic, finely chopped
2 cups vinegar (5% acid)
1 teaspoon ground cumin (optional)
1 tablespoon oregano leaves (optional)
1 tablespoon fresh cilantro (optional)
1 1/2 teaspoons salt

Directions:
Directions:
Combine all ingredients (we used all optional ingredients) in a large saucepan and bring to a boil, stirring frequently. Reduce heat and simmer 20 minutes, stirring occasionally. Ladle hot salsa into hot pint jars, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims. Adjust lids and process in a boiling water canner 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; or 25 minutes above 6,000 feet.

Number Of Servings:
Number Of Servings:
4 pints
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
From Washington State University, Oregon State University, University of Idaho -- Pacific Northwest Extension; extension.oregonstate.edu/fch/sites/default/files/documents/pnw_395_salsarecipesforcanning.pdf

 

 

 

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