Tuesday, August 9, 2016

Salsa Time... Salsa Roja

Salsa Roja 
Submitted by Suvianne Lasanen
Found in book "I Can Can Relishes,Salsa, Sauces & Chutney"

Suvianne Lasanen states this is very good


4 lbs tomatoes, peeled and chopped (about 6 cups) 

3 chopped onions (about 3-4 cups) 

1 chopped sweet bell pepper (about 1 cup) 

6 cloves of garlic, minced (about 6 teaspoons) 

half a cup of chopped fresh cilantro or 3 tablespoons dried cilantro 

Hot peppers, chopped, to taste (in my last batch I used 2 jalapeno, 2 mild Anaheim, and two chili peppers, including seeds.)

1 heaping teaspoon powdered cumin 

2 teaspoons canning salt or kosher salt 

1 cup vinegar (white distilled or apple cider)

Cook 10 minutes and WB 15 minutes

**Note from Granny... this recipe was submitted by one of our friends who lives in another country that is NOT the United States. It is common practice in other countries to reuse jars and/or lids when canning. Our USDA is not the standard for them and they do not have the access to canning supplies that we have here; they use what they have/can. Please... NO judgments in the comment section, I will simply delete them. Thank you.

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