Food Storage

Salsa

Yield: about 11 pints (plus a little to snack on)

1 HUGE can of crushed tomatoes from Costco (approx. 12 C tomatoes)

2 cans of diced tomatoes with jalapenos

4 C chopped, seeded, peeled cucumbers

2 C sliced green onions

2 C finely chopped hot yellow pepper

1 C finely chopped hot red pepper

1 small can chopped jalapeno peppers

1/2 C finely minced fresh cilantro

6 cloves garlic, minced

2 Tbsp minced fresh marjoram (I couldn't find this and left it out)

2 tsp salt

1 C cider vinegar

4 Tbsp lime juice

I've thought about adding jicama for some extra crunch, but haven't tried that yet. Sometimes I add some more garlic salt or Tony's Creole Seasoning or whatever else I feel like.

Combine all of the ingredients in a LARGE saucepot. Bring mixture to a boil, reduce heat, simmer 10 minutes. Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Boil lids. Adjust caps. Process 15 minutes in a boiling-water canner.