LOCATION: Recipes >> Preserving >> Salsa 17
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Salsa 17
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Salsa
1 box Ball brand Salsa mix
1.25 C 5% cider vinegar
4 28-oz cans crushed tomatoes with puree
28-oz can diced tomatoes
3 C chopped 1051 (or similiar) onion
1 Tbs dried granulated garlic
1 small jalapeno pepper, minced
0.25 C dehydrated parsley
1 tsp dehydrated crushed red pepper
Dissolve Salsa mix in vinegar using a large kettle. Add remaining
ingredients. Simmer until blended. Bring to a slow boil; boil 5
minutes. Reduce heat to simmer & place mixture in prepared jars.
BWB x 40 minutes for pints; or, 60 for quarts.
Yield: 8/9 pints.
Variations I've tried:
To vary the degree of heat, increase amounts of crushed red peppers.
Or, add 0.25 tsp crushed habanero if you like it rather warm.
Remove some of the crushed tomatoes - prior to adding to kettle.
Replace volume per volume with diced red and green bell peppers;
diced jicama; diced green apples; or diced celery.
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