Here is one I use for canning. 12 C tomatoes 6 green peppers hot peppers to taste 2 onions 3/4 C apple cider vinegar 3 T minced garlic 3 T canning or regular salt Cook on low heat until sauce begins to thicken. Bring to hard boil before pouring into hot jars with hot seals and rings. Enjoy Madeline Here is mine and it's the best I've had in a LONG time....got it from a friend: Salsa Makes 6 cups 1 cup = 1 star 43 1/2 ounces canned whole tomatoes, chopped (3-14.5oz cans) 1 large red onion, chopped 3/8 bunch cilantro, chopped fine 3/4 dash salt, to taste 3/4 dash pepper, to taste 2 teaspoons minced garlic 2 1/2 medium limes, juiced (DO NOT use the bottled kind) 5 shots tabasco sauce or 1/2 medium jalapeno chile pepper, minced Food process one can, and chop the rest of the tomatoes. Add all the tomatoes and juice to bowl. Food process 3/4 of onion and chop remaining. Add to bowl. Food process cilantro and add to bowl. Add salt and pepper to taste. Add garlic, minced chile pepper (or tabasco sauce) and squeeze in lime juice. Let sit at least 1-2hrs for flavors to blend. Although the flavor is great, right away. Yvonne Kira's Salsa 0 stars 2-3 large VINE RIPENED tomatos 2tblsp fresh cilantro chopped red onion 1/2 lime juice 1/2-1 clove of garlic salt chop and mix these ingredients according to the size you like it..bigger chunks of tomatoes and onion make a "pico-di-gallo" type salsa, and blending it makes a smoother salsa. (I like mine chunky, just refrigerate for a couple of hours if you do too so that flavors meld together). Be sure to get garden/vine ripened tomatos because it really does make a difference. For even more texture, use a fresh cucumber (seeded) and add to the mixture. I hope you like it! Kira |