Ball Blue Book Salsa Recipe

1. 1

   Mix everything together in a large saucepan and bring to a boil.

2. 2

   Reduce heat and simmer for 10 min.

3. 3

   Ladle into warm pint canning jars, put on lids and rings and process in a boiling water bath for 15 min.

4. 4

   NOTES : This uses about 6 pounds tomatoes, 2 pounds green pepper and 1 1/2 pounds onion.

5. 5

   Depending on your tastes and how warm your peppers are, you may want to use less warm pepper.

6. 6

   3/4 c. finely minced jalapenos, with no warm pepper sauce added, makes a mild to medium salsa.

7. 7

   I try to use at least half Roma tomatoes (or possibly other paste tomatoes) to keep it from being too runny.

8. 8

   You could also drain off some of the tomato juices before mixing everything together.

9. 9

   The recipe says it makes 6 pints, but I've always gotten 7 or possibly 8 pints from one recipe.

* Per serving · 4 servings · Values may vary.

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