Canning Salsa

My sister, mom, husband and I, just finished canning 56 pints of salsa!

Here is the recipe we used. It is based on 15 lbs of tomatoes, we actually used 75 lbs for the 56 pints.

* 3 cups chopped onions
* 6 jalapeño peppers, seeded, finely chopped
* 4 cloves garlic, finely chopped
* 2 12-ounce cans tomato paste (adds body)
* 2 cups bottled lemon or lime juice (if you are using a mix, be sure to follow their recipe; the packet mixes often use vinegar instead of lemon juice)
* 1 tablespoon salt (optional)
* 1 tablespoon sugar (optional - you use Splenda if you are on a sugar-restricted diet)
* 1 teaspoon black pepper
* 1 tablespoon ground cumin (optional)
* 2 tablespoons oregano leaves (optional)

I added bell peppers and jalapeno peppers and also added cilantro. It is yummy! It should last us all year.

If you have any questions and want to do it, please call me!