Salsa

Basic Recipe:

6 lbs. tomatoes

1/2 cup white or cider vinegar

1 pouch Mrs. Wages salsa mix

Directions:

Wash tomatoes, scald tomatoes 3 minutes in boiling water bath then transfer to ice water bath. Drain water. Cut out cores, remove skins and chop coarsley.

Combine chopped tomatoes, vinegar and salsa mix in a large pot and bring to boil. Stir occasionally. Reduce heat and simmer 10 minutes. Stir occasionally.

2 option:

#1 Transfer to freezer safe containers and let cool. Store in freezer for 1 year.

#2 Transfer to sterilized canning jars and process in hot water bath, leaving 1/2 inch head space. Process quarts for 15 minutes and pints for 10 minutes. Remove from bath and let cool 24 hours and test for airtight seals. If they do not seal, refridgerate and consume within 1 week.

Recipe add-ins per 1 pouch recipe:

1 medium red onion

1/2 bunch cilantro

2 limes, juice

4 banana peppers, diced

Other add-ins:

Jalapenos

Garlic

Parsley

Bell peppers

Sweet onions