This is the time of year when tomatoes seem to runneth over. Try this recipe for fresh or canned salsa, to put them to good use.
8 cups tomatoes, peeled and diced – may use three 28/29 oz. cans tomatoes, well drained, (diced if whole)
2 ½ cups diced onion
1 ½ cup diced green bell pepper
1 cup diced hot peppers (I used all banana peppers)
6 cloves garlic, minced
2 tsp. cumin
2 tsp. black pepper
1 Tbsp. canning salt
1/3 cup sugar
1/3 cup white vinegar
29 oz. can of tomato puree
1 ½ cups tomato sauce
Mix everything together in large saucepan. Bring slowly to boil; boil gently for ten minutes (or less – be sure onions & peppers remain somewhat crisp).
NOTE: At this point you could cool, refrigerate & use without canning if desired.
Pour into hot jars, cap with hot rings & lids. Process in boiling water bath for 20 minutes.
Yield: 7 to 8 pints.