Salsa(Canned Or Fresh)

1. 1

   Amounts of the ingredients depend on portion needed.

2. 2

   Cook down tomatoes, adding the rest of ingredients.

3. 3

   Use tomato paste if wanted.

4. 4

   After mixture has simmered and before salsa is ready to be served or canned, add white vinegar a little at a time, tasting after each addition.

5. 5

   The vinegar is the ingredient that seasons the salsa.

6. 6

   When reached desired taste, cool and serve. If canning, pour hot salsa into clean jars and hot water bath jars for 15 minutes.

No additional tips available.