Friday, September 26, 2008
HOT SUMMER SALSA: 8 cups peeled, cored, chopped fresh tomatoes; l to 2 cups seeded and chopped fresh jalapeno peppers (use rubber gloves when doing this, also you can use more or less to taste);2 cups chopped onion; 8 cloves garlic, minced; 1/2 cup chopped fresh cilantro; 1 tablespoon salt; 3/4 cup cider vinegar and 1/4 cup fresh lime juice. Combine all ingredients in a large pot. Bring to a boil over medium high heat. Reduce heat and simmer about 10 minutes. Pour hot salsa into hot pint jars, leaving 1/4 inch headspace. Seal jars with two-piece caps. Process in a boiling water bath for 15 minutes. Makes 4-5 pints. Or just sit down and eat it. Rebecca eats it on her scrambled eggs.