- 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
- 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 ¼ -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.
Recipe by Gracious Rain at https://graciousrain.com/dang-fine-salsa/
2.2.8