Mexican Salsa(Yields 7 to 8 Pints)
Mexican Salsa(Yields 7 To 8 Pints) is an impressive dinner. Made with 3 qt. chopped tomatoes (no need to peel nor seed), 1 c. chopped carrots, 1 1/2 c. chopped celery, 3 c. chopped onions and 1 1/2 c. chopped bell pepper (green and red if available), this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Finely chop the first 6 ingredients (I use the food processor).
Combine vegetables in a Dutch oven with mixture of salt, pepper, basil, oregano, seasoned salt and sugar which has been brought to a simmer.
Mix together cornstarch and vinegar. Add to salsa; stir and simmer for 10 to 15 minutes.
Pack into hot jars; seal with hot lids.
Process in hot water bath for 15 minutes (open kettle) or in pressure canner 10 minutes at 10 pounds pressure.
π· Perfect Pairings
Complete your meal with these
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