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Homemade Salsa for Canning

3-4 lb. Roma tomatoes
1/2 Tbsp fresh chopped cilantro
4 tsp minced garlic
1/2 tsp dried oregano
3 Tbsp chopped dried onion
3 tsp balsamic vinegar
2/3 cup chopped fresh jalapenos (less or more to taste)
1 1/2 tsp salt
2 Tbsp sugar

Core tomatoes. Drop tomatoes in boiling water briefly until skins
split or pucker around the cored area. Let cool off till you can
handle them. Slip skins off and process in food processor till
fairly smooth. Cook in large saucepan till foam rises to top. Scoop
off foam and any watery juice laying on the surface. Add all
remaining ingredients. Cook for several hours on low heat. Taste
occasionally and add more of any ingredient to your taste. I
refrigerate my salsa overnight and then put it in the blender to
make it smooth like restaurant salsa. Then you can heat it back up
and begin the canning process.

This make somewhere between 6 and 10 eight ounce jelly jars full.

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