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Salsa

Ingredients
  • 1 box Ball brand Salsa mix
  • 1 1/4 C 5% cider vinegar
  • 4 28-oz cans crushed tomatoes with puree
  • 28-oz can diced tomatoes
  • 3 C chopped 1051 (or similiar) onion
  • 1 Tbs dried granulated garlic
  • 1 small jalapeno pepper, minced
  • 1/4 C dehydrated parsley
  • 1 tsp dehydrated crushed red pepper
Instructions

Dissolve Salsa mix in vinegar using a large kettle. Add remaining ingredients. Simmer until blended. Bring to a slow boil; boil 5 minutes. Reduce heat to simmer & place mixture in prepared jars. BWB x 40 minutes for pints; or, 60 for quarts. Yield: 8/9 pints. Variations I've tried: To vary the degree of heat, increase amounts of crushed red peppers. Or, add 0.25 tsp crushed habanero if you like it rather warm. Remove some of the crushed tomatoes - prior to adding to kettle. Replace volume per volume with diced red and green bell peppers; diced jicama; diced green apples; or diced celery.

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