Recipe for Salsa - Martinsville Bulletin

Salsa

Contributed by: Phyllis Spears
Ingredients: 14 cups diced tomatoes* 1 cup cider vinegar 1 package herb and spice mix for mild salsa
“To prepare tomatoes: Wash tomatoes. Scald 3 minutes in boiling water. Dip into cold waters. Cut out cores and remove skins. Discard skin and seeds. Dice flesh. Combine vinegar and salsa mix. Mix in a large saucepot, stirring to dissolve mix. Add tomatoes and stir. Bring to a simmer (180 degrees). Simmer, covered, for 5 minutes. Allow salsa to cool before serving. To preserve, continue immediately after simmering: Prepare and process jars and lids. Ladle salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles. Adjust caps. Process 35 minutes in boling water canner. Makes 7 pints.
(This recipe was contributed as part of a "Cook of the Week" feature.)