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Fresh Garden Salsa (Canned) Recipe

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This recipe for Fresh Garden Salsa (Canned), by , is from Our Family Cookbook Project 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cara Lee Glover-Hughes- Tonica, IL
Added: Friday, September 15, 2006


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 jalapeņo &/or banana peppers (use rubber gloves;remove seeds for less heat)

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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