Savory Southwest Salsa

1. 1

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

2. 2

   Dip in cold water; slip off skins.

3. 3

   Core and chop tomatoes.

4. 4

   In a 6 to 8-quart saucepan, combine all ingredients. Bring to a boil, stirring often.

5. 5

   Reduce heat; simmer for 30 minutes or to desired thickness.

6. 6

   Immediately fill hot pint jars with salsa, leaving 1/2-inch headspace.

7. 7

   Carefully run a non-metallic utensil down inside of jars to remove trapped air bubbles.

8. 8

   Wip jar tops and threads clean.

9. 9

   Place hot lids on jars; screw bands on firmly.

10. 10

    Process in boiling water canner for 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.