Choice Salsa

To Prepare

1. Dip washed tomatoes in boiling water for 30 to 60 seconds, or until the skins split. Submerge in cold water; peel off loosened skins and remove cores. Remove seeds and chop (¼ to ½ inch pieces).
2. Peel, wash, core and dice onions (¼ inch pieces).
3. Wash and core bell peppers. Remove the seeds and membranes before dicing (¼ inch pieces).
4. Wash and remove stems of hot peppers. Keep or remove as much of the seeds and membrane as you wish. Dice peppers (¼ inch pieces).

Salsa

1. Combine prepared ingredients in a large pot; add lemon juice and salt.
2. Bring to a boil over medium heat while stirring. Continue stirring, reduce heat, and simmer for 3 minutes.
3. Fill the hot salsa into prepared hot jars, leaving ½ inch of headspace. Remove air bubbles and wipe the rims of the jars with a clean towel.
4. Secure lids and process in a water bath canner for 15 minutes (Altitudes above 1,000 ft require an increase in processing time).

Preparation

• When preparing the peppers:
  • The jalapeño peppers do not need to be peeled.
  • The skin of long, green chiles may be tough and can be removed by heating the peppers.
• Instructions on water bath canning can be found in this resource.