Let's Salsa

Since I have no idea how to dance the salsa, I'm quite content on just canning salsa. Over the years I've tried three different recipes. Each one had its own merits, but each one also had its own downfalls. One had the right amount of heat, but to much vinegar. One was chock full of added spices, but too much sugar. The last thickened nicely, but I didn't like the overall flavor. So this year I called up a friend that makes the same recipe year after year and compared her recipe to my recipes. Finally I decided on which ingredients to use and which to omit. Here is the final recipe. Definitely has some heat, not too vinegary or sugary and nicely spiced with chili powder, cumin, garlic powder and pepper.

My Salsa
8-9 cups peeled, chopped tomatoes with all juice

2 c. chopped onion

2 1/2 - 3 c. diced green pepper (frozen)

1 - 1 1/2 c. diced jalapeno (frozen)

3/4 c. white vinegar

1 1/2 T. canning salt

1 t. garlic powder

1 T. sugar

1 T. chili powder

1/4 t. cumin

1 t. black pepper

Simmer all ingredients for 2 full hours, uncovered to reduce juice. Ladle into pint jars. Seal. Hot water bath for 10 minutes.

**Now the reason I noted if the veggies were frozen is because they measure differently. My peppers are always ready before my tomatoes so Warren and I work those up and freeze. I packed the green peppers tightly before freezing so if you are using fresh peppers you might want to go with the full 3 cups or even a little more. As for the jalapenos I packed those loosely in a cottage cheese container before freezing and then measured out 1 1/2 cups of frozen jalapenos. However if you use fresh jalapenos they will pack tighter so I would recommend using only 1 c.

Yield 5 pints + 1/4 cup extra for tasting