Tomato Salsa

6 Servings
Tomato Mexican
Spicy Yummy Dip dip with chips Tomato Mexican

8 cups atoes chopped finely
1 cups ons coarsely chopped
1 1 cup green per coarsely chopped
1 1 cup pepper coarsely chopped
6 cloves lic finely chopped
1 1 cup iander finely chopped
2/3 cup wine vinegar
1 tablespoon t
1 teaspoon white (or black) per

Combine all the ingredients in a large pot and bring to a boil over medium-high heat. Reduce the heat to medium once it comes to a boil. Simmer, stirring often, for 10 minutes. Remove from heat and ladle into hot, sterilized jars. Seal and process in a boiling water bath for 10 minutes if the salsa is to be stored for a while. If you do not process the salsa in the boiling water bath it must be eaten within a few days. This tomato salsa recipe makes 6 - 2 cup jars.


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