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Makes about 5 - 6 half-pint jars
5 1/2 |
pounds tomatoes, peeled and diced (about 16 to 17 medium
size) |
2 |
onions, diced |
1 |
7 oz can diced chili peppers |
2 |
teaspoons salt |
2 |
tablespoons bottled lemon juice |
2 |
tablespoons cilantro, chopped |
1/2 |
cup vinegar |
1 1/2 |
teaspoons cayenne pepper |
Combine all ingredients and mix well.
Heat salsa just until hot.
Ladle into hot jars.
Clean rims, seal, and process in a water
bath canner
for 45 minutes.
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