Dang Fine Salsa

Sept. 20 093

Not too hot, not too wussy–this salsa tastes lovely the day you make it and even better once the flavors have mellowed. So perfect for chips or soup or for topping your favorite spicy meals. Beats anything else I can think of to do will all those tomatoes from the garden.

Ingredients

5 lbs. tomatoes, peeled, skinned and processed until chunky (or chop by hand)
1 cup diced peppers– a combination of seeded jalapenos and peeled, seeded mild long green chilies.  Some chopped bell pepper may be added also.
2 cloves garlic, minced
1 onion, chopped
1 tsp. sugar
bottled lemon juice

Sept. 20 028

Directions:

Sterilize about 6 pint jars and keep hot until ready to use.

Combine all ingredients and simmer for about 20 minutes. In each pint jar put 1/4 -1/2 tsp. salt, depending on taste, and 1 Tbsp. bottled lemon juice. Ladle in salsa, using slotted spoon. Place lids on and rings. Process in boiling water bath for 35 minutes.

Refrigerate leftover salsa and use within a week or so.

Dang Fine Salsa
 
Ingredients
  • 5 lbs. tomatoes, peeled, skinned and processed until chunky (or chop by hand)
  • 1 cup diced peppers-- a combination of seeded jalapenos and peeled, seeded mild long green chilies. Some chopped bell pepper may be added also.
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 tsp. sugar
  • bottled lemon juice
Instructions
  1. Sterilize about 6 pint jars and keep hot until ready to use.
  2. Combine all ingredients and simmer for about 20 minutes.
  3. In each pint jar put ¼ -1/2 tsp. salt, depending on taste, and 1 Tbsp. bottled lemon juice.
  4. Ladle in salsa, using slotted spoon.
  5. Place lids on and rings.
  6. Process in boiling water bath for 35 minutes.

2 Replies to “Dang Fine Salsa”

  1. YUM!!! *:D* I used to be a salsa dipper… but now I’m braver and I’m a salsa scooper!!! This salsa IS pretty tasty! It’s been a while since I’ve snacked solely on chips and salsa… still trying to decide if Baby Chomp would appreciate that or not! 😉

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