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Mexican Salsa Recipe

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This recipe for Mexican Salsa, by , is from The Derby 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!

Contributor:  
Contributor:  
Sandra Allen

Category:
Category:

Ingredients:  
Ingredients:  
5 lbs. ripe tomatoes
3 cups chopped onions
1 cup snipped fresh cilantro
1 cup Heinz Apple Cider or Apple Flavored Vinegar
2 Tbsp. minced garlic (about 6 cloves)
1 Tsp salt

Directions:
Directions:
Dip tomatoes in boiling water for 30-60 seconds until skins loosen. Dip in cold water and slip off skins. Core and chop tomatoes. In a 6-quart sauce pot, combine tomatoes and remaining ingredients. bring to a boil, stirring occasionally. Reduce heat and simmer about 30 min. or to desired thickness, stirring occasionally. Immediately fill hot pint jars with mixture, leaving 1/2 inch of head space. Carefully run a non-metallic utensil down inside of the jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water canner for 15 minutes.

 

 

 

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