Salsa
4 cups tomatoes (canned with juice may also be used)
1 green pepper, chopped
1 large onion, diced
2 to 3 Tbsp. lime juice (to taste)
1/4 tsp. garlic powder
2 Tbsp. cilantro, choppedv 1 small, fresh jalapeno pepper, minced
salt and pepper
Cook all the ingredients in a large saucepan on medium heat for 20 minutes. Pour into hot, sterile quart jars and seal.Process in a pressure canner for 25 minutes. We use salsa frequently enough that we don't have to can it. If you don't can it, store it in the refrigerator. Makes 3 pints.Other Places to go:
I can be reached at:
Connie allsosensual@excite.com