Pico De Gallo Salsa
From the kitchen of Melody Christian
4 medium tomatoes (chopped/diced)
2 medium onions (chopped/diced)
1 bell pepper (chopped/diced)
2 jalapenos (chopped/diced-I seed part of them, if peppers are real hot)
1 bunch of cilantro
2-3 tsps minced garlic
5-6 tsps lemon juice
Garlic/pepper/salt to taste
Mix all ingredients together. You can either chill and serve as is. I make large batches and cook for 10-15 minutes, hit it with an immersion blender, put into sterilized jars and Wb for 10 minutes. Enjoy!!!
Mix all ingredients together. You can either chill and serve as is. I make large batches and cook for 10-15 minutes, hit it with an immersion blender, put into sterilized jars and Wb for 10 minutes. Enjoy!!!
Definitely going to try this one!!! We've been looking for a good, simple recipe to can!!!
ReplyDeleteAre you using fresh or bottled lemon juice? Also, I prefer lime juice, so would that be fresh or frozen? And, can more lime juice be added according to taste preference?
ReplyDeleteHi! Can you opt to not use the immersion blender if you want to WB it? Not sure if the liquid is important there. I'm very, very new to canning. I'd like to make a large batch and WB it, but without removing the chunkiness.
ReplyDeleteSure, no problem! ~~Granny
DeleteDo you peel the tomatoes?
ReplyDelete