※ Fresh Salsa


  • 1-½ cup Finely Diced Red Onion
  • 1 Tablespoon Minced Garlic
  • 1 cup Apple Cider Vinegar
  • 10 cups Coarsely Chopped, Seeded, And Cored Roma Tomatoes (about 25 Tomatoes) **
  • 1 whole Capsicum, Stem And Seeds Removed And Finely Chopped (red or green)
  • 2 whole Jalapeños, Stem Removed, Finely Chopped
  • 3 whole Habaneros, Stem Removed, Finely Chopped
  • 1 cup Chopped Fresh Coriander, Loosely Packed
  • 1 Tablespoon Oregano
  • 1 Tablespoon Sugar
  • 1 Tablespoon Tabasco
  • 2 teaspoons Cumin
  • 1-½ teaspoon Salt
  • 9 jars 8-ounce Size Canning Jars With Lids And Rings***

*** I didn't use canning jars, just regular jars with metal lids (sterilized)
** I use an apple corer on the tomatoes to save time


In a large stainless steel saucepan, combine onions, garlic and vinegar. 

Bring to a boil over high heat, stirring occasionally. Reduce heat and boil gently for 2 minutes. Stir in tomatoes and capsicum.

Return to a boil and cook for 3 minutes. 

Add remaining ingredients and return to a full boil, stirring constantly. Reduce heat and boil gently, stirring occasionally, just until the peppers are tender (3-5 minutes). 

Remove from heat.
Fill 8-9 jars (8 ounces each), leaving 1/2 inch head space. Process according to standard canning practices, in a hot water bath for 15 minutes.



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