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 Fiesta Salsa (Canned)
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Farmgirl Guide & Schoolmarm / Chapter Leader

4928 Posts

4928 Posts

Posted - Aug 22 2012 :  07:37:37 AM  Show Profile
Fiesta Salsa

7 cups chopped, seeded, peeled, cored Tomatoes

2 cups chopped, seeded, peeled Cucumbers

2 cups chopped and seeded Banana Peppers

1 cup chopped White Onion

1/2 cup chopped, peeled, roasted Anaheim Peppers

1/2 cup chopped Jalapeno Peppers

1/4 cup minced Cilantro

3 cloves Garlic, minced

1 TBS minced fresh Marjoram

1 tsp. Salt

1/2 cup Cider Vinegar

2 TBS Lime Juice

Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into 4 hot, pints jars; leaving 1/4 inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner. Remove jars from water-bath and place on countertop (I put a thick towel down on my counter first) to cool. Check cap for successful seal by pressing down in the center. If the lid center does not move up and down, when pressed, the lid has sealed. Remove bands and store Salsa in a dry, dark, cool place. Yield: 4 - 1 pint jars of Salsa.

(there are a lot of recipes on this site too)

This is the second type of canned salsa I made this year. Sharing the recipe, as it was pretty good.

I used green pepper in place of the Anaheim, and a combo of hot peppers vs. just jalapeno. I used dried Marjoram vs. fresh also.

Farmgirl #800

From my hands:

From my Camera:

Edited by - FieldsofThyme on Aug 22 2012 07:38:15 AM

True Blue Farmgirl

6418 Posts

Mary Beth
Stanwood Wa 98292
6418 Posts

Posted - Aug 23 2012 :  08:17:43 AM  Show Profile
Looks and sounds good. MB

"Life may not be the party we hoped for...but while we are here we might as well dance!"
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