Recipe by Julia Frost, Grove City, Ohio
First place, Sauces (Salsa), 2017
Baking temperature: n/a
Baking time: n/a
Yield: 5-6 pint jars
Ingredients
- 30 – 40 tomatoes, peeled
- 1 green pepper
- 1 stalk of celery
- 2 medium onions
- 1-2 jalapeno peppers
- 1 T minced garlic
- 1 T vinegar
- 2 t sugar
- 3-4 T chopped cilantro
Instructions
- Chop everything, add all ingredients to a large stock pot. Bring to a boil
- Cook for 30 minutes, stirring occasionally
- Remove from heat
- Ladle immediately into prepared jars, leaving ½ inch headspace
- Process in boiling water bath for 10 minutes