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Print this Recipe    Salsa 64

GARDEN SALSA

3 quarts thick tomato juice
6 onions, chopped
2 cloves garlic, chopped
4 cups chopped green peppers
1/2 cup chopped jalapeno peppers with seeds
1 quart chopped tomatoes, peeled
12-oz. can tomato paste
1 tablespoon salt
1 tablespoon vinegar
3 tablespoons white sugar

Pour 1 cup of tomato juice into blender. Add onions, garlic and
peppers and blend well. Combine all ingredients in large kettle.
Simmer for 2 - 3 hours, stirring frequently. Fill sterilized glass
pint jars with scalding salsa. Seal with canning lids which have
been sterilized in boiling water. Bring water in canner to a rolling
boil. Process jars in hot water bath for 10 minutes. Remove from
water and set aside to seal. Store in a cool place.

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