Does anyone have a favorite recipe for mild salsa they would like to share? I wanted to try canning some this year but cannot find recipes for the milder varieties.

Thanks!

-- Tiffani Cappello (cappello@alltel.net), August 18, 2001

Answers

Got this one from a friend years ago. We have canned four or five dozen quarts a year and it gets eaten up.

1 large can (46 oz.) tomato juice. (have made my own juice to use - sometimes) 1 cup vinegar 1/4 cup salt 1/4 cup sugar 1 TBSP hot chili powder 1/4 tsp tumeric 1/4 tsp cummin 2 cloves garlic, crushed Then take 3 large ripe tomato's - dip in boiling water, peel, chop fine in bowl and add to above. Next, chop 4 med. size onions, 6 med. size green tomatoes, 10 - 12 red or yellow peppers (such as sweet banana), 6 jalapinoes and add to the above. Bing everything to a boil, then simmer for 30 minutes. Pack into small sterile jars (I use quarts and double the recipe) Seal and let cool.

I have added more green and red tomatoes to this mix from time to time and it has always come out great. (You can also make it thicker this way and if you like it chuncky - don't chop things up as fine.) If you don't like it so hot just put in less jalapinoes.

-- Tom S. (trdsshepard@yahoo.com), August 18, 2001.

Tom,

Do you use a pressure cooker or just water?

Thanks Lew

-- Lew Ricker (hsppub@aol.com), August 18, 2001.