Salsa

From Yankee Magazine — July 2011

Sauces Recipes | Vegetables Recipes

Yield: about 2 quarts

Tracie makes big batches of her signature salsa every summer, sometimes substituting fresh lemon juice for the vinegar. Most of it gets eaten right away, but she does manage to put up a few jars for the winter. For canning instructions, go to: YankeeMagazine.com/more

• 4 cups peeled, finely chopped tomatoes
• 2 cups finely chopped green or red bell peppers
• 2 cups finely chopped onions
• 1 jalapeno or other hot chili pepper, minced, plus more to taste
• 2 garlic cloves, minced
• 1/2 cup apple-cider vinegar
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon kosher or sea salt
• 1/2 teaspoon cumin

In a large bowl, stir all ingredients together. Taste, add extra jalapeno and salt if you like, and serve.

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