Recipe
Appetizer
Not So Hot Salsa
Primary Media
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.