Fresh Garden Salsa (Canned) Recipe

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This recipe for Fresh Garden Salsa (Canned) is from Our Family Cookbook Project 2006, 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: Appetizers & Beverages

Ingredients:	Ingredients: 16 c. diced, seeded, peeled tomatoes 2 c. chopped or sliced red onions 5 or so chopped green bell peppers 3 1/2 c. mixed bell peppers for color (yellow, orange, red) 1 t. cayenne pepper 1 c. red wine vinegar (cider vinegar, okay) 5 lg. minced garlic cloves 1 T chili powder 1 T ground cumin 1 c. fresh lemon or lime juice 2 cans chopped green chilies (by Mexican Dept.) 1 T garlic powder 2 T sugar (or Splenda) 1/4 c. minced or chopped cilantro (or Parsley) Options: 1 T marjoram, 2 c. chopped, seeded cucumber, 1 t. salt For Heat: chopped jalapeño &/or banana peppers (use rubber gloves;remove seeds for less heat)

Directions:	Directions: Combine all ingredients in a large sauce pot. Taste and adjust for spices, sweetness, and heat. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars, leaving 1/4" head space. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.

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Fresh Garden Salsa (Canned) Recipe

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