Makes:
2 quarts
Total Time:
2 hr
Submitted by:
Category:
Appetizers
Sub Category: Mexican Dips
what you need
- 4 cups chopped fresh tomatoes
- 2 cups chopped bell peppers
- 2-6 jalapenos, sliced crosswise
- 2/3 cup chopped onion
- 1 tablespoon salt
- 2 garlic cloves, minced
- 2/3 cup apple cider vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 cup fresh chopped parsley
- 1 can (10 ounce) tomato paste
make it
Sterilize two quart or 4 pint canning jars and lids.
Combine all ingredients in pot and bring to a boil. Reduce heat and simmer 20 minutes.
Ladle into jars. Clean and dry rims, apply lids and process in boiling water bath for 30 minutes for quarts, 15 minutes for pints. Remove and let cool. If lids don't seal, store in refrigerator.
Notes
* If using fresh herbs, decrease the amount by one-half.
* Bell peppers can be any color.
* Use less tomato paste for a thinner salsa.
* Two jalapenos makes a very mild salsa - six is quite hot.
* Makes two quarts - recipe can be multiplied.
