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
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