Recipe
Appetizer
Not So Hot Salsa
Primary Media
Author
Hy-Vee Employee Cookbook
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 12 medium tomatoes, peeled and chopped | ||
| 6 medium onions, finely chopped | ||
| 2 tbsp. finely chopped jalapeno peppers | ||
| 2 (12 oz each) cans tomato paste | ||
| 5 clove(s) garlic, finely chopped | ||
| 1 c. vinegar | ||
| ¼ c. sugar | ||
| 1 tbsp. salt | ||
| 1 tbsp. Lawry's seasoning salt | ||
| 1 tsp. onion powder | ||
| 1 tsp. garlic powder |
Directions
- Place all ingredients in a 3-quart pan. Simmer for at least 1 hour.
- Ladle hot salsa into hot, sterilized pint or quart canning jars, leaving 1/4-inch headspace. Adjust two-piece canning caps. Process for 15 minutes in a boiling-water canner.
- Refrigerate before serving.