Mexican Salsa

1. 1

   Dip tomatoes in boiling water for 30 to 60 seconds until skins loosen.

2. 2

   Dip in cold water and slip off skins.

3. 3

   Core and chop tomatoes.

4. 4

   In 6-quart saucepot, combine tomatoes, onions, chopped chilies, cilantro, vinegar, garlic and salt.

5. 5

   Bring to a boil, stirring occasionally.

6. 6

   Reduce heat and simmer about 30 minutes to desired thickness, stirring occasionally.

7. 7

   Immediately fix hot pint jars with mixture, leaving 1/2-inch headspace.

* Per serving · 4 servings · Values may vary.

No additional tips available.