Salsa
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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/moreIngredients:
4 cups peeled, finely chopped tomatoes2 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
Instructions:
In a large bowl, stir all ingredients together. Taste, add extra jalapeno and salt if you like, and serve.Browse Similar Recipes
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