Fresh Vegetable Salsa Recipe

7 cups prepared tomatoes,

7-8 medium-large or 2 lb (1 kg)

2 cups coarsely chopped onions

500 mL

1 cup coarsely chopped green bell peppers

250 mL

3 cloves garlic, finely chopped

1 can (156 mL) tomato paste

3/4 cup white vinegar

175 mL

1/2 cup loosely packed chopped fresh cilantro

125 mL

1/2 tsp ground cumin

2 mL

7 cups (1 3/4 L). Fill boiling water canner with water. Place

5 pint (500 mL) mason jars in canner over high heat. Combine peppers, tomatoes, onions, green peppers, garlic, tomato paste, vinegar, cilantro and cumin in a large stainless steel or enamel saucepan. Bring to a boil and boil gently, about 30 minutes or until salsa reaches desired consistency. Place Lids in boiling water; boil

5 minutes to soften sealing compound. Ladle salsa into a hot jar to within

1/2 inch (1 cm) of top rim (head space). Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to

1/2 inch (1 cm). Wipe jar rim removing any stickiness. Center Snap Lid on jar; apply screw and adjust until fingertip tight. Place jar in canner. Repeat for remaining salsa. Cover canner; return water to a boil; process

20 minutes at altitudes up to

1,000 feet (350 m). Remove jars. Cool

24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands, store separately. Wipe jars, label and store in a cool, dark place.

Hot Salsa: Prepare recipe above, adding 1 tsp (5 mL) ground cayenne to the ingredient mixture before cooking.