Salsa

[Ronsay]

This is a recipe I got from one of my Daughters and is very good.

4 Cups Onions, diced

16 Cups Tomatoes, Diced

5 to 7 Jalapeno Peppers, Diced

2 Cups Chopped Green Peppers

1 1/8 Cups Vinegar

1/3 Cup Sugar

1/4 + tsp Black Pepper to Taste

1/4 Cup Canning Salt

1 tsp Alum

1/8 tsp Cumin

Add more jalapeno if you want a hotter taste, add more sugar if you want it sweeter. Taste before you fill jars and make any changes you want.

Put into pint or quart jars cold. Empty the excess liquid from the jars.

Cover the tops of the jars with water, and give them a hot water bath for 20 minutes.

Make sure the tops are sealed before storing.

Makes about 5 quarts.

Notes: Make sure the jars are hot when you fill them so that they do not break when you place them in the hot water.

Do not place the tops to tight while they are in the hot water bath, tighten the tops after you pull them out of the water bath.

Ron