Salsa!

A great way to preserve your garden fresh veggies is through canning. Tomatoes are coming on strong at May Farms and we look forward to canning and preserving them for a taste of summer in the middle of winter!

Traditional Salsa

7 cups diced, seeded, peeled , cored tomoatoes (about 5 lbs.) Chop them to the "chunkiness" you desire

6 green onions, sliced

2 jalapeno peppers, diced

4 cloves garlic, minced

2 tbs. minced cilantro

2 tsp. salt

1/2 cup vinegar, 5% acidity

2 tbs. lime juice

4 drops hot pepper sauce

**combine all ingredients ( use the food processor to dice/mince/chop all of the ingredients) in large saucepan. Bring mixture to a boil. Reduce heat and simmer 15 minutes. (it takes longer than this to reduce the water off the salsa...it takes about 1 hour actually) Carefully ladle hot salsa into hot jars, leaving 1/4 inch head space. Wipe jar rims clean. Place lid on jar with seal next to glass. Screw band down evenly and firmly just until a point of resistance is met-fingertip tight.

Process in boiling water 15 minutes making sure the water is over the jar by 1 inch.

Makes about 4 pints. (if you are lucky)