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Fiesta Salsa
7 cups chopped, seeded, peeled, cored tomatoes
2 cups chopped, seeded, peeled cucumbers
2 cups chopped and seeded banana peppers
1 cup sliced green onion
1/2 cup chopped, peeled, roasted Anaheim peppers
1/2 cup chopped jalapeno peppers
1/4 cup minced cilantro
3 cloves garlic, minced
1 tablespoon minced fresh marjoram
1 teaspoon salt
1/2 cup cider vinegar
2 tablespoons lime juice
Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars, leaving ‘1/4-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.
Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.