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Tomato Pepper Salsa Recipe

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This recipe for Tomato Pepper Salsa is from The Ferguson Fradette Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
9 c coarsely chopped tomatoes(about 5 lbs or 20 medium)
5 chopped peppers. I use 2 green, 1 yellow, 1 red
8 jalapeno peppers
1 c chopped onions
½ to ¾ c Bernardin Salsa Mix
1⅓ c apple cider vinegar
Directions:
Directions:
Wash, and coarsely chop tomatoes, peppers and onions; drain off excess liquid. Measure 9 c tomatoes and 5 c peppers and 1 c onion.

In a large stainless steel saucepan, combine Bernardin salsa mix and apple cider vinegar. Add remaining ingredients. Stirring continuously until well mixed, bring mixture to a full rolling boil; boil gently, uncovered, 5 minutes.

Ladle hot salsa into hot sterilized jars to within ½'' of top rim. Using non metallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre lid on jar; apply screw band securely and firmly until resistance is met-fingertip tight. DO NOT overtighten. Place jar in canner; repeat tor remaining salsa.

Cover canner; bring water to a boil. Process - boil filled jars; 250ml jars 15 minutes; 500ml jars 20 minutes. Remove jars from canner without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed lids curve downward. Label and store in a cool dark place.

 

 

 

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