This is a recipe that I use to can with so you can adjust the portions for just a few servings. It's a milder, sweeter, but very good salsa.

8 Cups peeled chopped tomatoes, strained to get most of the juice out
2 Cups chopped green peppers
2 Cups chopped onion, (not green or red)
4-8 Jalapeno peppers, (depending on how hot you like it) chopped fine, seeds and ribs are optional
1/2 Cup White distilled vinegar
4 tsp. salt
4 Tbp sugar

cilantro if desired

This recipe uses a hot water bath canner if you want to can it and the salsa should be processed in it for 15 minutes. Put the water in the canner at about the same time you start cooking the salsa and it should be ready (water boiling) when salsa is cooked

Mix all ingredients except for the onion in a large pot. Cook over low heat for thirty minutes, this combines the flavors, cooks the tomatoes and peppers and cooks off some of the juice. Add onion and cook an additional fifteen minutes (until onions are translucent not soft)

Put in pint or quart canning jars, heat the seals in boiling water and screw seal lids onto jars with the canning rings.

Process (place in boiling water ) for 15 minutes. Carefully remove from boiling water and place on level surface and let cool. The lids will pop when they seal down.

If you don't want to can it, the salsa keeps in the refrigerator for quite a while but you may want to cut down the portions unless you're feeding an army.

I chop cilantro and toss on top when serving, the cilantro flavor seems to die out if cooked.

Makes 8 pints 4 quarts.

Contributed by: Sharon Pinkerton of New Castle IN USA.

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