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Canned Salsa

1 c. white vinegar

 6 cloves garlic, chopped

 16 cups chopped tomatoes

 2 c. green peppers, diced

 2 c. scallions, diced

 2c. yellow peppers diced

 2 Jalapeno peppers

 5 T salt

 3-5 T chili powder

 2 T black pepper


 cilantro, chopped

 1 T. paprika


Cook 20 minutes. (Thicken to desired consistency with cornstarch/water mixture). Pour into canning jars. Using a boiling water canner. 20 minutes for quarts, 15 minutes for pints.

CSA Snapshot

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