VEGETABLE SALSA

By akselden

Ingredients

• 3 1/4 pounds tomatoes
• 12 jalapeno peppers
• 1 green bell pepper
• 1 large onion
• 2 stalks celery
• 4 cloves garlic
• 3 1/2 teaspoons salt, divided
• 2 tablespoons chopped fresh cilantro
• 2 (6-ounce) cans tomato paste
• 1/4 cup lime juice
• 2 tablespoons olive oil

Preparation

Step 1

Peel and chop tomatoes; chop jalapeno peppers and next 4 ingredients.
Combine chopped vegetables, 1 teaspoon salt, and next4 ingredients in a large Dutch oven; cook mixture over
medium-high heat, stirring often, until hot (do not boil).
Pack salsa into hot jars, filling to 1/2 inch from top. Add 1/2 teaspoon salt to each jar. Remove air bubbles; wipe jar
rims. Cover at once with metal lids, and screw on bands.
Process in pressure canner at 10 pounds pressure ((240°) for 40 minutes. Refrigerate salsa after opening.
Refrigerate salsa after opening, Yield:
5 pints.