Mexican Salsa
Mexican Salsa is an moderately easy dinner. Made with 5 lb. ripe tomatoes, 3 c. chopped onions, 1 1/4 c. chopped, seeded chili peppers, 1 c. apple cider vinegar and 2 tbsp. minced garlic, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π¨βπ³ Instructions
Dip tomatoes in boiling water for 30 to 60 seconds until skins loosen.
Dip in cold water and slip off skins.
Core and chop tomatoes.
In 6-quart saucepot, combine tomatoes, onions, chopped chilies, cilantro, vinegar, garlic and salt.
Bring to a boil, stirring occasionally.
Reduce heat and simmer about 30 minutes to desired thickness, stirring occasionally.
Immediately fix hot pint jars with mixture, leaving 1/2-inch headspace.
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