Southwest Salsa

16 Servings
Tomatoes Mexican
Main Dish mexican chili taco Slow cook Tomatoes Mexican

4 cups ato chopped, peeled
1 cup on chopped
4 cloves lic minced
1/2 cup Sweet pepper chopped
4 apeno peppers seeded, minced
1/2 cup wine vinegar
1/4 cup Fresh antro chopped
2 tablespoon nge juice
1 tablespoon e juice
1 teaspoon Granulated ar
1 teaspoon Pickling t
1/4 cup ato paste

1. Combine tomatoes, onion, garlic, peppers, vinegar, cilantro, orange and lime juice, sugar and salt in saucepan. Bring to a boil over high heat, reduce heat and boil gently, uncovered, for 30 minutes, or until mixture is thickened, stirring occasionally. Stir in tomato paste and cook for 2 minutes. This salsa can now be cooled and refrigerated for up to a month in a sealed jar. For longer storage, please follow canning procedure below. 2. Remove hot jars from canner and ladle salsa into jars to within 1/2 inch of rim. Process for 20 minutes for half-pint and pint jars.


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